Photo: Teriyaki Chicken Rice Bowl

A delicious and satisfying meal perfect for lunch.

Cooking time
15 minutes +
  • Nutrition information is for one serving.

Ingredients(Servings: 4)

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500 g (1 lb.)

2 stalks


2 sheets

600 g (1 lb. 5 oz.)

as needed

to taste

to taste

to taste

(A)Teriyaki sauce

3 Tbsp

3 Tbsp

3 Tbsp


  1. Place (A) in a small pot and heat up.
    Lower the flame once it comes to a boil, and allow to simmer for 2-3 minutes to make the sauce.
  2. Stab holes all over the chicken using a fork.
    Heat the salad oil in a pan, then place the chicken in skin-side down first and brown both sides.
    Cut the long onion into pieces 3 cm (1-1/4 in.) long, and place a cut in the shishito peppers from top to bottom.
    Put both in the pan with the chicken and cook everything through.
    Pour in the sauce (1), then move the pan, making sure to coat all of the ingredients.
  3. Put the freshly cooked rice into bowls.
    Break the nori seaweed into small pieces and sprinkle them over the rice.
    Cut the chicken into bite-size pieces and place on top of the seaweed.
    Garnish with the long onions and peppers, then serve with pepper powder and shichimi pepper to taste.