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.

Photo by Yu-Yuan Chen

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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 mins

Active Time30 minutes mins

Total Time55 minutes mins

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.

Yoshinoya Teriyaki Chicken and Vegetable Bowl

A Yoshinoya Copycat Recipe

 

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Print Pin Recipe

Yoshinoya Teriyaki Sauce Recipe

Prep Time10 minutes mins

Active Time10 minutes mins

Total Time20 minutes mins

Course: Cooking Sauce, Sauce

Cuisine: Asian, Japanese

Keyword: Yoshinoya

Ingredients

• 1/2 cup + 2 tablespoons Soy Sauce
• 5 tablespoons Mirin
• 5 tablespoons Sugar
• 1/2 cup Sake
• 1 teaspoon fresh Ginger Juice
• 1 clove Garlic clove minced
• 2 tablespoons Water
• 1 teaspoon Cornstarch

Instructions

• Place soy sauce, mirin, sugar, sake, ginger juice and minced garlic in a medium skillet or saucepan.
• Place skillet or saucepan. over medium heat and bring to a boil. Reduce heat.
• In a small cup mix water and cornstarch. Add to skillet or saucepan. Stir to mix.
• Simmer, stirring for about 1 - 2 minutes until thickened slightly.
• Remove from heat and keep warm.

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Photo of “Yoshinoya chicken” is by Yu-Yuan Chen and is used by permission under the Attribution-NonCommercial-ShareAlike 2.0 Generic (CC BY-NC-SA 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-sa/2.0/legalcode. Thank you, Yu-Yuan Chen. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.