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Balsamic-Teriyaki Chicken Bowl

Japanese rice is a perfect fit for this balsamic-teriyaki fusion sauce, as the sauce binds well to the rice. Rich in flavor, only a small amount of the sauce is needed to create delicious harmony in a bowl.

(per serving)

Ingredients (Serves 4)

  • 2 boneless chicken breasts, total 600 g / 1.3 lbs.
  • 2 T shio koji salted malt*1
  • Freshly ground black pepper
  • Flour
  • 1 T canola or vegetable oil
Balsamic-teriyaki sauce
  • 6 T balsamic vinegar
  • 3 T Kikkoman Soy Sauce
  • 3 T honey
  • 3 T water
  • 500 g / 3 C hot cooked rice
  • Peppery salad greens; e.g. rocket, wild arugula, watercress
  • White mushrooms, sliced
  • Walnuts roughly chopped, optional
  • Extra virgin olive oil
  • * 1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml


  1. 1

    Cut the chicken breasts into pieces about 1 cm / 1/3 in. thick. Lightly massage the chicken with liquid shio koji and place in the refrigerator for at least 30 minutes to help make the meat moist.

  2. 2

    Mix ingredients for the balsamic-teriyaki sauce in a one-quart saucepan. Bring to a boil then reduce heat and maintain a gentle boil for 2 minutes. Remove from heat. Set aside 1 T of the sauce for salad dressing.

  3. 3

    Sprinkle the chicken with black pepper and lightly dust with flour. Add canola or vegetable oil to a non-stick frying pan, followed by the chicken pieces. Cook briefly over medium-low heat until slightly colored and then turn over. Remove chicken when a skewer can be inserted smoothly, and set aside in a cooking tray.

  4. 4

    Lightly wipe excess oil from the frying pan with a paper towel. Add the balsamic-teriyaki sauce to this pan over medium heat. As the sauce bubbles, return chicken with its juice to the frying pan and coat the meat evenly with the sauce for 2-3 minutes.

  5. 5

    Remove chicken from pan and cut into bite-sized pieces. Spoon out hot cooked rice into a serving bowl and level off the top. Place the chicken on the rice and pour about 2 t of the remaining sauce from the pan over the chicken. Serve accompanied with salad greens drizzled with dressing that was set aside in Step 2, along with a few drops of extra virgin olive oil. Add more balsamic-teriyaki sauce if desired.

  1. * 1There are two types of shio koji: clear liquid and thick ivory-colored liquid. Use the clear liquid shio koji in this recipe, and adjust according to weight of chicken; i.e., about 1 t shio koji per 100 g / 3.5 oz. If unavailable, you may skip this ingredient.

Recipe by Michiko Yamamoto

Vol. 37

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