A comforting and hearty version of the poke bowl with crispy teriyaki chicken, sautéed vegetables, marinated egg, and a glossy teriyaki glaze that makes everything irresistible. Perfect for those who prefer white meat over fish.
This poke bowl is the answer for those who love oriental flavors but prefer chicken over raw fish. The chicken marinated in teriyaki sauce and then seared until crispy on the outside and juicy inside is a real delight. The marinated egg (ajitsuke tamago) adds creaminess and a deep umami flavor.
It’s a dish that everyone really enjoys, from kids to adults, and can be easily customized to taste. You can make it more or less spicy, add more vegetables, or even substitute the chicken breast with chicken thigh for an even juicier version.
Ingredients
- 300 g Chicken breast
- 200 g Sushi rice
- 4 tablespoons Teriyaki sauce
- 2 whole Eggs (for marinating)
- 2 tablespoons Soy sauce (for the eggs)
- 1 spoon Mirin
- 100 g Broccoli (florets)
- 100 g Carrots
- 100 g Pak choi or bok choy
- 100 g Shiitake mushrooms
- 1 clove Garlic
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Sesame seeds (toasted)
- to taste Spring onion
- to taste Nori seaweed (in strips)
- to taste Pickled ginger (gari)
Preparation
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1
Preparation of marinated eggs (start the night before if possible): Bring a pot of water to a boil. Gently immerse the eggs and cook them for exactly 6 minutes and 30 seconds to have a soft and creamy yolk. Immediately cool them in ice water to stop the cooking. Peel the eggs gently. In an airtight container, mix soy sauce, mirin, a little water, and chopped garlic. Immerse the eggs and let them marinate in the fridge for at least 2 hours (preferably 12 hours). They will turn brown and absorb all the flavors.
Durata indicativa: 15 min
Tip: Marinated eggs keep in the fridge for 3-4 days and are perfect for multiple bowls
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2
Marinating and cooking the chicken: Cut the chicken breast into strips or cubes about 2 cm. Marinate it with 2 tablespoons of teriyaki sauce, minced garlic, and ginger for at least 20 minutes. Heat a non-stick pan with a drizzle of oil. Sear the chicken over medium-high heat for 5-6 minutes, turning it often until evenly browned. In the last 2 minutes, add more teriyaki sauce and let it caramelize, creating a shiny and sticky glaze. The chicken should be cooked inside and crispy outside.
Durata indicativa: 30 min
Tip: Don’t move the chicken too much at first to let a nice golden crust form
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3
Cooking the rice: While the chicken marinates, cook the sushi rice following the instructions. Once cooked, season it with rice vinegar and let it cool to room temperature covered with a damp cloth. The rice should be warm when assembling the poke, to contrast with the vegetables and the hot chicken.
Durata indicativa: 15 min
Tip: Rice can be prepared in advance and briefly reheated before assembling
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4
Preparation and cooking of vegetables: Cut the carrots into julienne or oblique slices. Separate the broccoli florets. Slice the shiitake mushrooms (remove the tough stems). Cut the pak choi in half lengthwise. In a wok or large pan, heat sesame oil. First, sauté the carrots for 2 minutes, then add the broccoli and mushrooms. After another 2 minutes, add the pak choi. Season with a drizzle of soy sauce. The vegetables should remain crunchy, not overcooked.
Durata indicativa: 10 min
Tip: Quick cooking over high heat (stir-fry) keeps the vegetables crunchy and colorful
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5
Oriental bowl assembly: Spread the warm rice on the bottom of two large bowls. Neatly arrange the glazed teriyaki chicken while still hot, the sautéed vegetables, and the marinated egg cut in half (the soft yolk will be the 'wow' moment). Create a colorful and inviting composition. Each ingredient should have its own space.
Durata indicativa: 4 min
Tip: The sliced marinated egg shows the beautiful creamy orange yolk – it’s the Instagram detail!
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6
Final seasoning: Drizzle everything with more hot teriyaki sauce (if you have any left from cooking the chicken). Generously sprinkle with toasted sesame seeds, finely sliced spring onion, strips of nori seaweed. Also add a bit of pickled ginger (gari) on the side to cleanse the palate between bites. If you like it spicy, add some shichimi togarashi (Japanese 7-spice chili). Serve immediately while the chicken and vegetables are still hot!
Durata indicativa: 3 min
Tip: The egg yolk mixes with the rice creating an amazing creaminess – smash it!
Notes and Tips
Marinated eggs keep in the fridge for 3-4 days and are perfect for multiple bowls
Don’t move the chicken too much at first to let a nice golden crust form
Rice can be prepared in advance and briefly reheated before assembling
Quick cooking over high heat (stir-fry) keeps the vegetables crunchy and colorful
The sliced marinated egg shows the beautiful creamy orange yolk – it’s the Instagram detail!
The egg yolk mixes with the rice creating an amazing creaminess – smash it!
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