Japanese Rice Bowl

photo by Mika G.

- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
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)
directions
- 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.
- In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
- 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.
- Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
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RECIPE SUBMITTED BY
<p>I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea! </p>
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