Tender Chicken Breast Rice Bowl

Tender Chicken Breast Rice Bowl

Even if you use chicken breast, this comes out so tender. It's a totally delicious dish that I am very proud of.

Ingredients: 2 servings

Chicken breast meat
★ Sake
1 tablespoon
★ Soy sauce
1 tablespoon
★ Ichimi spice (only if you like it spicy)
to taste
as needed
Bamboo shoots cooked in water
Greens (Komatsuna, bok choy, etc)
1/2 bunch
50 ml
50 ml
Soy sauce
50 ml
50 ml
3 tablespoons
Plain cooked rice
2 bowlsful
Chili threads (optional)
to taste
Beef suet (or vegetable oil)
1 piece


1. Take the excess fat and skin off the chicken breasts. Cover with a sheet of plastic wrap and pound out flat with a rolling pin. Slice the bamboo shoot, and cut up the greens into bite-sized pieces.
2. When both pieces are flattened, put them on a plate and add the ingredients marked ★. Coat well and leave to marinate for 10 minutes or so.
3. After they have marinated, pat the chicken dry with paper towels and coat lightly with katakuriko.
4. Heat up a frying pan and put in the piece of beef suet.
5. When the suet has melted add the chicken and brown on both sides.
6. When both sides are browned add the sake and mirin and boil off the alcohol. (You don't have to light it with a match or anything, just boil it.) Add the sugar, soy sauce and water.
7. Add the sliced bamboo shoot, and continue simmering while occasionally shaking the pan to coat the chicken with the sauce until the sauce has reduced down to about half.
8. When the sauce has reduced and become a bit thick, add the greens. When the greens are limp, turn the heat off.
9. Take the chicken out and cut into bite sized pieces.
10. Put the rice into bowls, and top with the chicken, bamboo shoot and greens, and pour on the sauce. Top with chili threads.
11. Sprinkle sansho pepper to taste and enjoy.

Story Behind this Recipe

I wanted to eat meat seasoned like kabayaki (a sweet syrup glaze that's brushed on grilled eel) so I came up with this recipe.