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Yuzu Teriyaki Rice Bowl
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Yuzu Teriyaki Rice Bowl

duration

15 minutes

Servings
1
Ingredients
  • 9 oz. chicken thigh
  • 1 serving of warm, cooked rice
  • 1 red lettuce leaf (or lettuce of choice)
  • chopped scallions for garnish to taste
  • ½ Tbsp. cooking oil

Teriyaki Glaze:

  • 2 tsp. Yuzuya honten shibori yuzu
  • 2 Tbsp. J-Basket original teriyaki sauce

Yuzu Mayonnaise:

  • 2 Tbsp. Kewpie Japanese mayonnaise
  • 1 tsp. Yuzuya honten shibori yuzu
  • 1 tsp. olive oil
  • pepper to taste
Directions
  1. Cut the chicken into bite-size pieces. Mix together the Yuzu Mayonnaise ingredients and set aside.
  2. Pour  the cooking oil into a skillet and heat on medium. Lay the chicken pieces in  the oil, skin side down. Pan-fry until browned, then flip over and brown the other side. Put a lid on the skillet, reduce to medium-low heat, and cook for  approx. 3 minutes until the chicken is thoroughly cooked.
  3. Pour Yuzuya honten shibori yuzu and J-Basket original teriyaki sauce over the chicken in the skillet and cook briefly until the chicken is  well-coated.
  4. Fill  a large bowl with rice and fan the lettuce around the edge of the bowl. Plate the teriyaki chicken over the rice and drizzle with Yuzu Mayonnaise. Sprinkle with chopped scallions.
Dish Type / Ethnic Cuisine
Main Dish
,
Japanese