150 g to 250 g (suggested range to match the amount of sauce from ingredients below)
★ Soy sauce
Nori (dried seaweed sheet)
Green onions (or the white part of Japanese leek)
Vegetable oil for sautéing
Chop the chicken into bite-sized pieces. Combine the ★ ingredients and mix together.
Heat oil in a small frying pan with a lid, sauté the chicken skin side down on medium heat, then flip it over. Blot the excess oil with a paper towel to prepare the frying pan for the sauce.
When the skin becomes crisp, add the sauce from Step 1, then quickly close the lid. It will spatter, so be careful!
When the spattering subsides, remove the lid, agitate the pan in a circular motion while simmering on low heat. It's done when the sauce thickens.
Sprinkle shredded nori seaweed on top of the rice, add the chicken, pour on the sauce, then garnish with minced green onions or the white part of Japanese leek.
Freeze any leftovers for obentos! You can also make a batch and freeze it for stocking, in case you oversleep; that way you can prepare a teriyaki rice bowl obento any time.
If you cut the chicken into larger chunks, they'll look plump and pretty.
Story Behind this Recipe
With just chicken and nori, you can make a decent rice bowl for lunch. It's one of our family's standard recipes.
Since the sauce will be used when serving, wipe excess oil from the frying pan after sautéing the chicken. When simmering, keep your eye on the pan, since it scalds easily! This recipe is the standard version; you could also garnish the chicken with roughly chopped Japanese leek, green peppers, shishito peppers, etc.