Yoshinoya Style Teriyaki Chicken And Vegetable Bowl

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cups japanese rice
• 4 medium chicken thighs or 2 large chicken breasts
• 1 medium onion
• 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
• 1/4 head cabbage, sliced thinly
• pickled ginger, called beni shoga
• 10 tablespoons soy sauce
• 5 tablespoons mirin
• 5 tablespoons sugar
• 1 teaspoon fresh ginger juice
• 1 garlic clove, smashed

Recipe

• 1 cook rice according to directions.
• 2 slice onion thinly. cut chicken into bite-sized pieces, removing bones. put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. add onion slices in the pot and simmer for a few minutes.
• 3 boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. when water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. when vegetables are almost done, (3-4 minutes), drain them. add chicken and drained vegetables into the pan and simmer for a few minutes.
• 4 serve hot steamed rice in a deep rice bowl. put the chicken and vegetable topping on the top of rice. place some beni shoga on the top if you would like.