Serves 2
chicken breast 200g
teriyaki sauce 50ml
basil 5-6 leaves, chopped
garlic 1 tsp, chopped
ginger 1/2 tsp, chopped
oil 20ml
mixed vegetables (carrot, broccoli, corn, pok choy, zucchini) 30g each, diced
salt and pepper to taste
sugar a pinch
light soy sauce 2 tsp
soft boiled eggs 2, sliced
THE STICKY RICE
Japanese sticky rice 150g
water (or vegetable stock) 300ml
salt to taste
rice vinegar 25ml
THE PICKLED CARROTS
rice vinegar 200ml
sugar 150g
salt 1 tsp
carrots 80-100g, thinly sliced
lengthways
THE TERIYAKI SAUCE
ginger 1 tsp
sesame oil 10ml
teriyaki sauce 150ml
red miso paste 2 tsp
salt and pepper to taste
A day before, marinate the chicken breast with teriyaki sauce, chopped garlic and ginger and refrigerate overnight. Remove the chicken from the refrigerator and keep aside.
Thirty minutes before serving, cook the rice in a rice cooker, pot or a pressure cooker with water and rice vinegar seasoning (the idea is to not drain the water). Make a dressing for the pickled carrots with rice vinegar, sugar and salt. Marinate the carrots well with the dressing and refrigerate for an hour.
Make the teriyaki sauce by sautéing the ginger in sesame oil. Add the teriyaki sauce and red miso paste and cook for 2-3 minutes. Add water, salt, pepper and adjust consistency. You can also add chopped red chilli. Grill or pan-fry the chicken for 7-8 minutes on each side or until cooked. Slice it thinly.
In the meantime, heat olive oil in a pan. Add the diced vegetables. Add the firmer vegetables like carrots at the start and the softer ones like pok choy at the end. Toss for 2-3 minutes. Add salt, sugar, pepper, light soya sauce and toss for 2 more minutes.
To assemble, take a flat bowl or a pasta plate. Place the cooked rice and all the other prepared components on top. Garnish with toasted sesame seeds (black and white) and serve hot with extra soy sauce and the teriyaki sauce.