Chicken Teriyaki Rice Bowl Gyuniku Teriyaki
Yield: 6 portions
| Ingredients | Amounts |
|---|---|
| For the teriyaki marinade | |
| Light soy sauce | 1 cup |
| Sake | 1 cup |
| Mirin | ¾ cup |
| Sugar | ½ cup |
| Chicken breasts, boneless, 7 oz. | 4 ea. |
| Button mushrooms, large, halved | 12 ea. |
| Scallions, cut into 2½" lengths | 1 bu. |
| Bamboo skewers, 6", soaked | 12 ea. |
| Vegetable oil | 2 Tbsp. |
| Ginger, minced | 1 Tbsp. |
| Garlic, minced | 1 tsp. |
| Spinach | 8 oz. |
| Asparagus, cut into 1" pieces | 1 bu. |
| Kosher salt | ½ tsp. |
| Sesame oil | 1 tsp. |
| U.S. jasmine rice, cooked | 6 cups |
| White sesame seeds, toasted | ¼ |
Method
- For the teriyaki sauce: Combine the soy sauce, sake, mirin, and sugar, and bring to a boil. Cool.
- Cut the chicken into 1-ounce pieces about ¾ by ¾ by 2 inches.
- Skewer the chicken, mushrooms, and scallions so that each skewer has 2 pieces of chicken, 2 mushroom halves, and 2 scallion lengths. Marinate the skewers in half the teriyaki sauce for at least 6 hours.
- Remove the skewers from the marinade and grill over a medium-hot fire, brushing with the reserved teriyaki sauce 3 or 4 times while cooking. The cooked skewers should develop a deep lacquered appearance.
- In a sauté pan, heat the oil until hot. Add the ginger and garlic and stir-fry until aromatic. Add the spinach and asparagus and continue to cook until the greens have wilted and the asparagus is hot. Season with salt and a splash of sesame oil.
- Combine the rice with the cooked vegetables from step 5. Set aside.
- Place rice in individual serving bowls. Top each rice bowl with 2 skewers and drizzle with the remaining sauce. Sprinkle with the toasted sesame seeds.
Note: May be served on U.S. basmati or long-grain white or brown rices, if desired.