This hearty rice bowl features juicy chicken tenderloins (sasami) glazed in a rich, sweet and savory teriyaki sauce.Oyster sauce provides an extra richness to the teriyaki that pairs perfectly with warm rice, and the soft-boiled egg adds creaminess.A must-try satisfying meal!
10 minutes
Rinaty
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.
- 6 chicken tenderloins
- 1 tbsp. cornstarch
- 1 tbsp. vegetable oil
- salt and pepper, to taste
- A1 1/2 tbsp. sugar
- A1 1/2 tbsp. soy sauce
- A1 1/2 tbsp. sake (or dry white wine)
- A1 1/2 tbsp. mirin
- A1/2 tbsp. oyster sauce
- A1/4 tbsp. grated ginger
- A1/4 tbsp. grated garlic
- 2 hot spring eggs eggs (onsen tamago) (For serving)
- cooked rice, as needed (For serving)
- chopped green onions for topping (optional) (For serving)
- toasted white sesame seeds for topping (optional) (For serving)
INSTRUCTIONS
- 1
Trim any visible tendons from the chicken tenderloins and cut into bite-sized pieces. Place in a plastic bag with salt, pepper, and potato starch. Shake to coat evenly.
- 2
Heat the vegetable oil in a frying pan over medium heat. Add the chicken and cook for 5–6 minutes, turning occasionally until golden and cooked through.
- 3
Wipe off any excess oil from the pan with a paper towel. Add sauce ingredients A (sugar, soy sauce, sake, mirin, oyster sauce, garlic, ginger) and cook over high heat, stirring to coat the chicken until the sauce thickens and reduces.
- 4
Scoop steamed rice into serving bowls. Top with the glazed chicken and a hot spring egg. Garnish with chopped green onions and sesame seeds, if desired.
RecipeID
220
Tips & Notes
The storage times listed refer to the chicken only. It's best enjoyed freshly made when the meat is still juicy and tender.
You can substitute chicken tenderloin with chicken breast or thigh if preferred.
How to Make Hot Spring Eggs Eggs (Onsen Tamago)
Stovetop Method:
Bring a pot of water to a boil, then remove from heat.
Gently add eggs and let them sit in the hot water for 10–12 minutes, depending on your preferred level of doneness.
Remove the eggs from the water and crack the eggs over the rice bowl.
Microwave Method (One egg at a time):
Crack an egg into a microwave-safe cup and cover it with water.
Prick the yolk in 3 places using a toothpick.
Microwave (uncovered) at 600W for 40 seconds.
If not set enough, microwave in additional 10-second bursts to reach desired consistency.
Drain water carefully, using a spoon to hold back the egg.
MY RATING
Sign up or log in for free to submit your reviews!
GET STARTEDREVIEWS
Be the first to review!
About Me I was born and raised in Fukuoka in 1995. I love discovering delicious food just as much as I love eating it! As of January 2025, I’m grateful to have around 850,000 followers on Instagram—thank you so much for your amazing support. My Recipe Philosophy Through cooking, I hope to share many moments of happiness. Whether you’re someone who cooks daily for your family despite a busy schedule, or someone who wants to prepare a delicious meal for a loved one, I want my recipes to be your go-to. I focus on recipes that are easy to make using familiar ingredients and everyday seasonings found in any home. My dishes are not so much “fancy” in flavor as they are warm, home-style meals—simple, quick, and budget-friendly. I would be delighted if my recipes could bring a small sense of warmth and joy to both those who cook and those who eat. The happiness of making something tasty, the joy of hearing “It’s delicious!”, the smiles around the dining table, and the fun of cooking together with children—these are the heartwarming little moments I hope to deliver through my cooking."