Teriyaki Rice Bowl

Teriyaki Sauce Ingredients

• 100 grams of Usukuchi Shoyu, or Light Soy Sauce.

• 100 grams Sake

• 50 grams Mirin, Not Aji-Mirin

• 45 grams Kokuto Black Sugar

Pickled Daikon Ingredients

• 145 grams Rice Vinegar

• 145 grams Water

• 72 grams Sugar

• 6 grams Salt

• Thinly Sliced Daikon

Ingredients To Complete The Bowl

• Skin On Chicken Breast

• About A Tablespoon And A Half Of Oil, Tallow, Or Duck Fat For Cooking

• 1 Green Onion Thinly Cut On A Bias.

• 200 grams Of Uncooked Short Grain Rice

• 1 Large Egg

• 3 Pieces Of Picked Daikon

• About 100 grams Of Teriyaki Sauce

• Wasabi. Be Careful Of The Kinds That Are Mostly Horseradish

• Shichimi Togarashi

• Salt

How To Make The Teriyaki Sauce

1. Add the soy sauce, sake, mirin, and black sugar to a small saucepan and bring it to a boil.

2. Boil until the sugar is dissolved, about 2 to 3 minutes. Remove from the heat and let fully cool before reserving it in an airtight container for later. This sauce makes enough for 2 to 4 chicken breasts depending on how much extra you want to include on the side.

How To Make The Pickled Daikon

1. Peel the outside of a daikon radish, cut it into thin round slices, and place in a heat proof container.

2. Add the sugar, rice vinegar, water and salt to a small saucepan and bring to a boil.

3. Boil until the sugar and salt have fully dissolved, about 2 to 3 minutes, then pour the warm pickling brine over the thinly sliced daikon and let sit for at least 2 hours. This can be kept covered in a sealed container in the refrigerator for 2 weeks.

How To Complete The Bowl

1. Add the tops of the green onion to a bowl of ice water and set aside.

2. Rinse the rice 3 to 4 times and add to a rice cooker or pressure cooker and let cook while you prepare the rest of the dish.

3. Add 1 TBSP of oil or fat to a medium size frypan, and bring up to temperature over medium heat.

4. Once the oil is shimmering, pat the chicken breast dry with a paper towel, and season with a little salt before adding it to the fry pan.

5. Cook the chicken breast over a medium heat for about 5 to 7 minutes per side.

6. When the chicken is about three quarters of the way done add the teriyaki sauce to the pan, cook and stir continuously until the sauce is think enough to lightly glaze the chicken and coat the back of a spoon. Set the chicken to the side to rest and pour any leftover sauce into a small sauce dish for later.

7. In a small mixing bowl, whisk the egg until it’s mostly homogeneous, then add in the white parts of the green onion.

8. Add the half TBSP of oil to a small frypan and heat over a medium heat. Once the oil is up to temperature, pour the egg mixture into the frypan and cook until the bottom is set, then fold it in half before cooking until fully set.

9. At this point the rice should be done. Fluff the rice with a rice paddle before adding it to the bowl, then sprinkle some shichimi togarashi on top of the rice. Place the scallion omelet on top of the rice, then cut the chicken into easy to handle pieces before adding it on top of the rice. Add a few of the pickled daikon to the side of the bowl, remove the curly green onions from the ice water, dry them with a paper towel, and place them on top of the bowl. Finally, sprinkle some shichimi togarashi over the top, and add a dab of wasabi to the side of the bowl.

Teriyaki Don