Café Style Teriyaki Chicken Rice Bowl

Café Style Teriyaki Chicken Rice Bowl

Teriyaki chicken and boiled eggs are delicious. You can substitute soft-boiled eggs or fried eggs.

Ingredients: 2 servings

Hot cooked rice
2 large bowlfuls
2~4 leaves (depends on the size of the leaves)
Boiled eggs (or fried eggs)
Chicken (I recommend using chicken thigh fillet)
1 (about 250 g)
as needed (about 1 tablespoon)
Vegetable oil
as needed
Teriyaki Sauce (Recipe ID: 1415913)
4 teaspoons
○Soy sauce
4 teaspoons
4 teaspoons
4 teaspoons


1. Start boiling the eggs. *If you cook rice at the same time, wrap the eggs with aluminium foil and put them on top of the rice and cook in a rice cooker. You can kill two birds with one stone.
2. Slice the chicken (remove and discard any sinew) diagonally into 10~12 pieces. Or you can chop into bite-sized pieces.
3. Coat the chicken from Step 2 with katakuriko. It's easy to coat the chicken if it is shaken in a plastic bag.
4. Heat vegetable oil in a frying pan and fry the chicken. When the edges turn white and opaque, flip. Cover and steam fry over low heat.
5. While you are waiting for the chicken to cook, combine the ○ ingredients for the teriyaki sauce.
6. When the chicken is cooked, remove excess oil with paper towels. Then coat the chicken with the teriyaki sauce.
7. Wash the lettuce leaves and tear them into pieces and drain.
8. When the boiled eggs are done, peel and slice with an egg slicer.
9. Put the cooked rice on a serving plate, add the lettuce, teriyaki chicken and boiled eggs in that order. Pour the leftover sauce from the frying pan over the chicken and it's done.
10. Add mayonnaise to taste.

Story Behind this Recipe

I used the same teriyaki sauce (Recipe ID: 1415913) for "Japanese Amberjack Teriyaki" to make this dish.