A hearty rice bowl topped with tender chicken glazed in a sweet and savory yakitori-style teriyaki sauce.
This comforting dish is perfect for lunch or dinner.
You can make the chicken and scrambled eggs ahead of time and serve it over rice for a quick and satisfying meal.
15 minutes
Maki Fujimoto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 8 3/4 oz boneless skin-on chicken thighs
- 2 large eggs
- 2 bowls cooked white rice
- 1 tbsp. potato starch (or cornstarch)
- cooking oil vegetable or canola), as needed
- shredded nori seaweed (optional, for topping)
- radish sprouts kaiware, (optional, for topping)
- A1 tsp. soy sauce
- A1 tsp. mirin
- A1/2 tsp. grated ginger
- B1 tbsp. soy sauce
- B1 tbsp. mirin
- B1 tbsp. sake (or dry white wine)
- B1/2 tbsp. sugar
- B1 tsp. rice vinegar
- 1/2 tsp. white dashi (or a mix of soy sauce and dashi) (Scrambled Eggs Seasoning)
- 1/2 tsp. sake (Scrambled Eggs Seasoning)
- 1/2 tsp. sugar (Scrambled Eggs Seasoning)
INSTRUCTIONS
- 1
Prepare the chicken: Cut the chicken into bite-sized pieces (about 3/4 in / 2 cm). Place in a zip-top bag or bowl with the chicken marinade ingredients A (soy sauce, mirin, ginger). Mix well and marinate in the refrigerator for at least 30 minutes (ideally 2–3 hours).
- 2
Cook the chicken: Add the potato starch to the marinated chicken and toss to coat. Heat a frying pan over medium-low heat with a bit of oil. Place the chicken in the frying pan skin-side down, cover with a lid, and cook for 2 minutes. Flip the chicken over, cover again, and cook for an additional minute. Remove the lid and continue cooking until golden brown and cooked through.
- 3
Add teriyaki sauce: In a small bowl, mix together the teriyaki sauce ingredients B ( soy sauce, mirin, sake, sugar, and vinegar). Turn off the heat, then add the teriyaki sauce to the pan. Turn the heat back to medium-low and simmer until the sauce thickens and reduces to about 1/4 of its original volume and coats the chicken evenly.
- 4
Make the scrambled eggs: Beat the eggs with white dashi, sake, and sugar. Heat a nonstick pan with a little oil, pour in the egg mixture, and stir gently until softly scrambled. Set aside.
- 5
Assemble: Place warm rice in bowls. Plate the scrambled eggs around the edge of the bowl and ladle the teriyaki chicken into the center. Drizzle the remaining teriyaki sauce over the top.Garnish with shredded nori and radish sprouts, if desired.
RecipeID
165
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"I am a culinary expert, registered dietitian, and certified Tofu Meister (Food Education Tofu Instructor). I share recipes based on the diet plan that helped my husband successfully lose 12 kg without regaining the weight—focusing on healthy, delicious meals for weight loss. My specialties: Flavor-focused, healthy recipes that promote weight loss Low-calorie, low-fat, high-protein dishes What I keep in mind: Meals that look and feel satisfying, not like “diet food” Recipes that support metabolism and gut health Dishes the whole family can enjoy together, even if they’re not dieting Using familiar, budget-friendly ingredients for affordable healthy eating With experience as a cooking instructor and in recipe editing at a publishing company, I now develop recipes, cook for photo shoots, do food styling, and write columns. I also create proposals and have design skills. On social media, I share easy-to-follow swipe recipes to make healthy cooking more accessible."