Create Take 4 Recipe

Rinse and cook rice

Rinse 2 cups short-grain rice under cold water until the runoff is mostly clear (3–4 changes). Drain well. Combine rinsed rice and 2 1/4 cups water in a medium saucepan. Bring to a boil uncovered over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, whisk together 3 tbs rice vinegar, 2 tbs sugar, and 1 tsp fine sea salt until sugar dissolves. Gently fold mixture into warm rice with a rice paddle or spatula, fanning if possible to cool to lukewarm. Keep covered until assembly.

Marinate and cook chicken

Combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs honey (or agave), and 1 tsp sesame oil in a bowl. Cut chicken thighs into bite-size strips and toss with half the marinade (reserve remaining marinade). Let sit 10–15 minutes. Heat 1 tsp neutral oil in a skillet over medium-high heat. Add chicken in a single layer, season lightly with 1/4 tsp black pepper and 1/4 tsp salt, and cook 4–5 minutes per side until caramelized and cooked through (internal temp 165°F / 74°C). Add reserved marinade to the pan during the last minute to glaze. Remove from heat and let rest 3 minutes, then slice thicker pieces to bite-size.

Pan-fry tofu

Pat pressed tofu dry and slice into 1/2-inch slabs. Heat 1 tsp neutral oil in a nonstick skillet over medium. Add tofu and cook 3–4 minutes per side until golden. Brush each side with 1 tbs soy sauce mixed with 1/2 tbs mirin while cooking. Remove and cut into cubes or strips.

Soft-boil eggs

Bring a small pot of water to a gentle boil. Carefully lower 2 large eggs and cook 6 1/2 minutes for jammy yolks. Transfer to an ice bath 5 minutes, then peel and halve.

Prepare vegetables: peel and julienne 1 carrot into matchsticks. Thinly slice 1/2 cucumber on a diagonal. Trim and thinly slice 2 scallions (green parts). If edamame is frozen, thaw by running under warm water or microwaving briefly. Cut nori sheet into 1/2-inch strips. Set pickled ginger and toasted sesame seeds aside for assembly.

Make spicy mayo

In a small bowl combine 3 tbs mayonnaise, 1 tsp sriracha, and 1 tsp rice vinegar. Taste and adjust heat or tang. Reserve for dolloping on bowls.

Finish soy glaze (optional)

If you like extra glaze, simmer the remaining 3 tbs soy sauce with 1 tbs mirin and 1 tbs honey for 2–3 minutes until slightly thickened. Cool slightly; drizzle on chicken or bowls to finish.

Divide seasoned rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust as preferred). Arrange portions of glazed chicken, pan-fried tofu, halved eggs, julienned carrot, sliced cucumber, edamame, scallions, and pickled ginger in sections on top of each rice bowl so each diner can mix as desired.

Drizzle each bowl with spicy mayo (about 3/4 tbs per bowl) and optionally the soy glaze (about 1/2 tbs per bowl). Sprinkle toasted sesame seeds and nori strips over the top. Add extra soy sauce or sriracha at the table as needed.

Serve immediately while chicken and tofu are warm. Encourage diners to mix components to taste.