Japanese Rice Bowl Recipe

Name: Japanese Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups short-grain rice; 1 teaspoon salt; 1/3 cup soy sauce; 2 tablespoons sugar; 2 tablespoons sake; 1 small onion, thinly sliced; 1 tablespoon oil; 1 lb boneless skinless chicken, cubed; 2 tablespoons cilantro, chopped; pickled ginger, red (Beni Shoga)

Servings: persons

2 cups short-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 lb boneless skinless chicken, cubed
2 tablespoons cilantro, chopped
pickled ginger, red (Beni Shoga)

1
In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
2
In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
3
In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
4
Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups short-grain rice, 1 teaspoon salt, 1/3 cup soy sauce, 2 tablespoons sugar, and more.

Yes, Japanese Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Rice Bowl

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