Yoshinoya Style Teriyaki Chicken and Vegetable Bowl

I had food at a Yoshinoya Restaurant in California and loved it. I wanted to have the same easy, quick and yummy food that I had there.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  cups  japanese rice
• 4  medium chicken thighs or 2  large chicken breasts
• 1  medium onion
• 0.5 (16 ounce) package  frozen broccoli carrots cauliflower mix
• 1⁄4 head cabbage, sliced thinly
•  pickled ginger, called beni shoga

• Teriyaki Sauce

• 10  tablespoons soy sauce
• 5  tablespoons mirin
• 5  tablespoons sugar
• 1  teaspoon  fresh ginger juice
• 1  garlic clove, smashed

Directions

1. Cook rice according to directions.
2. Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
4. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.