Japanese Inspired Rice Bowl
Prep Time: 30 Minutes
Marinate Time: 60 minutes
Cook Time: 30 minutes plus 10 minutes
Serves: 4
For the Marinated Chicken
♦ 1 to 2 pounds boneless, skinless chicken thighs
♦ 2 Tablespoons soy sauce
♦ 1 Tablespoon peanut or vegetable oil
♦ 1 ½ teaspoons grated fresh ginger
♦ 1 ½ teaspoons sugar
♦ 1 teaspoon rice wine vinegar
♦ 1 teaspoon mirin or sake
♦ 2 scallions, sliced finely
For the Cucumber Sunomono
♦ ¾ small or ½ large English cucumber, skin on, sliced very finely
♦ 2 Tablespoons rice wine vinegar
♦ 2 teaspoons sugar
♦ 1 teaspoon Kosher salt
♦ 1 teaspoon black sesame seeds, toasted
For the Omelet
♦ 2 to 4 eggs, beaten
♦ pinch of salt
♦ 2 teaspoons peanut or vegetable oil
For the Mushrooms
♦ 5 ounces shitake mushrooms, stems removed, sliced or quartered
♦ 2 teaspoons peanut or vegetable oil
♦ Kosher salt, to taste
For the Sesame Carrots
♦ 1 large carrot, grated
♦ 1 teaspoon toasted sesame oil
♦ pinch of Kosher salt
In a large bowl, combine the marinade ingredients, then add the chicken and mix thoroughly. Cover the bowl with plastic wrap and allow the chicken to marinate at room temperature for at least one hour.
In a medium sized bowl, combine the ingredients for the cucumber sunomono. Make sure the cucumber slices are separated and evenly coated. Set aside.
Preheat your oven to 400 degrees. Cover a baking sheet with aluminum foil and place the marinated chicken on top. Bake for 30 minutes.
If you are using rice, prepare it according to the instructions on the package.
While the chicken is baking, place a medium sized pan over medium heat. Whisk the eggs together with a pinch of salt. Add the oil, turning the pan to coat it evenly. When the pan is very hot, add the eggs. Draw the eggs away from the side of the pan with a fork or spatula as you see them cook, then turn the pan so that the raw eggs fill in the gap. Repeat this process until most of the raw egg is gone, then roll the egg into an omelet and set aside. You can also just flip the entire omelet over with a spatula, then dump it out onto a plate and roll it afterward. Set aside.
In the same pan, heat another 2 teaspoons of oil over medium high heat. Add the shitake mushrooms. Do not toss them too often - it will prevent browning. Once the mushrooms have browned, sprinkle them with salt. Set aside.
In a small bowl, combine the grated carrot, sesame oil, and salt. Set aside.
When the chicken is ready, remove it from the oven and set aside to cool for 5 minutes. Slice it into strips.
It’s time to assemble your rice bowl! You can use any type of rice as a base, or you can use cauliflower rice or mixed greens for a low-carb option. Arrange a small mound of each of the ingredients around or on top of your chosen base and serve with your choice of dipping sauce (peanut sauce, soy sauce and wasabi, etc.). You can also serve the ingredients family style and let everyone prepare their own bowls. Enjoy!
