Savory Japanese Chicken Rice Bowl with Pickled Ginger
This savory Japanese rice bowl is inspired by a delightful dish I enjoyed during my travels at Tom Bradley International Airport, while en route to Korea. After searching for a recipe that would match its deliciousness, I came up with this satisfying version. The combination of tender cubed chicken, caramelized onions, and a sweet-savory soy-sake sauce creates a mouthwatering flavor profile. The unique twist comes from topping the bowl with vibrant red pickled ginger (Beni Shoga), which adds a tangy crunch that truly elevates this dish. It's a perfect meal for any time of day, showcasing the essence of Japanese cuisine!
4
Servings
300
Calories
10
Ingredients
Ingredients
short-grain rice
2 cups (Rinsed and drained)
salt
1 teaspoon (For cooking rice)
soy sauce
1/3 cup (For sauce and cooking)
sugar
2 tablespoons (For sauce)
sake
2 tablespoons (For sauce)
onion
1 small (Thinly sliced)
oil
1 tablespoon (For sautéing)
boneless skinless chicken
1 lb (Cubed)
cilantro
2 tablespoons (Chopped)
pickled ginger
to taste (Red (Beni Shoga), for garnish)
Instructions
1
In a 4-quart pot, bring 3 cups of water to a rolling boil. Add the short-grain rice and salt, stirring briefly.
2
Cover the pot with a lid, reduce the heat to low, and let the rice simmer for about 15 minutes, or until it is nearly tender. Remove the pot from heat and keep it covered for an additional 5 minutes to allow the rice to steam.
3
While the rice is cooking, prepare the sauce: In a small saucepan, combine soy sauce, sugar, sake, and 3/4 cup of water. Bring the mixture to a boil, then remove it from heat and set it aside.
4
In a 10-inch frying pan, heat the oil over high heat. Add the thinly sliced onion and sauté for 3-5 minutes, or until the onions turn golden brown.
5
Add the cubed chicken to the pan and stir-fry for about 2 minutes. Pour in 1/2 cup of the prepared soy-sake sauce and continue cooking until the chicken is cooked through, approximately 2 minutes longer.
6
To serve, divide the fluffy rice evenly among four bowls. Top each bowl with the chicken mixture, drizzling with the remaining sauce, and sprinkle chopped cilantro on top.
7
Finish the dish by adding a generous serving of red pickled ginger for that essential tangy flavor.
Nutrition Information
6.25g
Fat
45g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Japanese Chicken Rice Bowl?
It is a satisfying dish featuring tender cubed chicken, caramelized onions, and a sweet-savory soy-sake sauce served over short-grain rice.
What type of rice is used in this recipe?
This recipe specifically calls for 2 cups of short-grain rice, which should be rinsed and drained before cooking.
How much water is needed to cook the rice?
You will need 3 cups of water to cook the 2 cups of short-grain rice.
How long does the rice need to simmer?
The rice should simmer for about 15 minutes on low heat until nearly tender.
Should the rice steam after cooking?
Yes, after removing from heat, keep the pot covered for an additional 5 minutes to allow the rice to steam.
What ingredients make up the sauce?
The sauce consists of 1/3 cup soy sauce, 2 tablespoons sugar, 2 tablespoons sake, and 3/4 cup water.
How do you prepare the onions?
Thinly slice one small onion and sauté it in oil for 3-5 minutes until it turns golden brown.
What kind of chicken is required?
The recipe uses 1 lb of boneless skinless chicken, cut into cubes.
What is the key garnish for this dish?
Red pickled ginger, known as Beni Shoga, is the essential tangy topping for this rice bowl.
How many servings does this recipe provide?
This recipe yields 4 servings.
What is the calorie count per serving?
Each serving contains approximately 300 calories.
How much protein is in each bowl?
There are 20g of protein per serving.
What is the fat content per serving?
The fat content is 6.25g per serving.
How many carbohydrates are in a serving?
There are 45g of carbohydrates per serving.
What size pot should I use for the rice?
A 4-quart pot is recommended for boiling and simmering the rice.
What size pan is best for the chicken?
A 10-inch frying pan is used to sauté the onions and stir-fry the chicken.
Is salt used in the cooking process?
Yes, 1 teaspoon of salt is added to the water when cooking the rice.
How much sake is used in the sauce?
The recipe calls for 2 tablespoons of sake for the sauce mixture.
When do you add the soy-sake sauce to the chicken?
After stir-frying the chicken for 2 minutes, pour in 1/2 cup of the sauce and cook until the chicken is done.
What herb is used for garnishing?
The dish is topped with 2 tablespoons of chopped cilantro.
Where did the inspiration for this recipe come from?
The dish was inspired by a meal the author had at Tom Bradley International Airport while traveling to Korea.
What is the texture of the chicken?
The chicken is described as tender and flavorful due to the soy-sake sauce.
How long do you cook the chicken once the sauce is added?
The chicken should cook in the sauce for approximately 2 additional minutes.
Is this considered a quick meal?
Yes, it is tagged as a quick meal and an easy recipe, perfect for any time of day.
What flavor does the pickled ginger add?
The red pickled ginger adds a tangy crunch that elevates the savory notes of the chicken and sauce.
Should the sauce be boiled?
Yes, the sauce mixture should be brought to a boil in a small saucepan and then removed from heat.
How much oil is used for sautéing?
The recipe requires 1 tablespoon of oil for sautéing the onions.
Can I drizzle extra sauce on the bowl?
Yes, when serving, you should drizzle the remaining sauce over the chicken and rice.
Is this dish categorized as comfort food?
Yes, the recipe is tagged as comfort food within the Japanese cuisine category.
What is the preparation for the cilantro?
The cilantro should be chopped and used as a sprinkle on top of the final dish.