Teriyaki Bowl Recipe

Rinse the rice in a fine-mesh sieve under cold water until the water runs mostly clear (about 1–2 minutes). This removes excess starch for better texture.

Combine the rinsed rice, 1 3/4 cups water and 1/4 tsp salt in a medium saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

In a small bowl, whisk together 1/2 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger and 1 tsp minced garlic until the sugar dissolves.

Place the sauce mixture in a small saucepan and bring to a low simmer over medium heat for 2–3 minutes to meld flavors. Reduce heat to low.

In a separate small bowl, stir together 1 tsp cornstarch and 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook for 1 minute until the sauce thickens slightly to a glossy consistency. Remove from heat and set aside. If you prefer a thinner sauce, add a tablespoon of water; for thicker, simmer another 30–60 seconds.

Pat the chicken pieces dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. If using tofu, press and drain, then cut into cubes and toss lightly with a pinch of salt.

Heat 1 tbsp vegetable oil in a large skillet or nonstick pan over medium-high heat until shimmering.

Add the chicken in a single layer (do this in two batches if the pan is crowded). Cook without moving for 3–4 minutes until the underside is golden brown, then flip and cook another 3–4 minutes until cooked through (internal temperature 165°F / 74°C). Total cook time will depend on piece size. If using tofu, cook until nicely browned on all sides, about 6–8 minutes.

Reduce heat to low, pour 1/3–1/2 cup of the prepared teriyaki sauce over the cooked protein, and toss to coat. Cook for 1–2 minutes until sauce clings and becomes glossy. Remove from heat and transfer to a plate; reserve any extra sauce for serving.

While the rice cooks and before cooking the protein (or in a second pan), blanch or steam the broccoli for 2–3 minutes until bright green and just tender, or sauté it in 1 tsp oil for 3–4 minutes. If sautéing, add the carrot slices or julienned carrot during the last 2 minutes so they stay crisp-tender.

If you prefer, toss the cooked broccoli and carrots with a splash (about 1 tbsp) of the reserved teriyaki sauce to glaze them lightly. Taste and adjust with a pinch of salt if needed.

To assemble bowls: divide the cooked rice among 4 bowls (about 3/4 cup rice per serving). Top each bowl with an even portion of sauced chicken (about 4 oz cooked protein), then arrange broccoli and carrots alongside.

Garnish each bowl with sliced green onions, a sprinkle of toasted sesame seeds, 1/2 tsp toasted sesame oil if using, and 1/2 tsp pickled ginger (optional). Serve extra teriyaki sauce on the side.