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Yoshinoya Teriyaki Chicken and Vegetable Bowl Recipe
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Yoshinoya Teriyaki Chicken and Vegetable Bowl Recipe

Make our Yoshinoya Teriyaki Chicken and Vegetable Bowl Recipe at home. With our Secret Restaurant Recipe your Teriyaki Chicken and Vegetable Bowl will taste just like Yoshinoya.
Prep Time25 minutes
Active Time30 minutes
Total Time55 minutes
Course: Dinner, Lunch
Cuisine: Asian, Japanese
Keyword: Bowl, Chicken Recipe, Rice, Yoshinoya
Yield: 4 Servings

Ingredients

  • 4 cups Japanese Rice
  • 4 medium Chicken Thighs preferred or 2 large Chicken Breasts
  • 1 teaspoon Salt
  • 1/2 cup Sake
  • 1 medium Onion sliced thinly
  • 1/2 of a 16-ounce package frozen Broccoli-Carrots-Cauliflower Mix
  • 1/4 head Cabbage sliced thinly
  • Pickled Ginger to serve
  • 2 Spring Onions chopped, to serve

Instructions

  • Prepare Yoshinoya Teriyaki Sauce according to recipe below. Set aside.
  • Prepare rice in a rice cooker according to package instructions or to your recipe. Set aside and keep warm.
  • Place chicken in a shallow bowl.
  • In a cup, add sake and salt. Mix until salt is dissolved.
  • Pour sake mixture over chicken. Toss gently to coat. Set aside to marinate for 20 minutes. (Do this while the rice is cooking, if you like.)
  • Place a large pot of water over medium high heat and bring to a boil.
  • Place frozen vegetable mix and cabbage in a steamer bowl or colander. Place on top of boiling water. Steam until soft and hot.
  • Remove chicken from marinade. Discard marinade.
  • Cook chicken as desired to an internal temperature of at least 165°F.
  • Cut chicken into bite-sized pieces, removing bones.
  • Divide warm prepared rice between 4 deep bowls.
  • Arrange chicken pieces over rice on one side of the bowl.
  • Spoon steamed veggies beside chicken.
  • Drizzle prepare Yoshinoya Teriyaki Sauce generously over chicken.
  • Garnish with a bit of pickle ginger.
  • Sprinkle with chopped onion.
  • Serve hot.

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