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Teriyaki Chicken Bowl with UMAMI TOPPING
Teriyaki Chicken Bowl with UMAMI TOPPING
Ingredients (2 servings)
| Chicken breast |
300 g |
| Salt |
Pinch |
| Potato starch |
1 Tbsp |
| Cooking oil |
1 Tbsp |
| [A] |
|
|
Soy sauce
|
2 Tbsp |
|
Sugar
|
2 Tbsp |
|
Mirin (sweet cooking sake)
|
1 Tbsp |
blanched broccoli
|
As needed |
| Cherry tomatoes |
As needed |
| Rice |
As needed |
S&B UMAMI TOPPING Crunchy Garlic with Chili oil YUZU
|
As needed |
Directions
- Cut the chicken into 2 to 3 cm pieces. Lightly season with salt and lightly coat the pieces with potato starch.
- Heat oil in a frying pan and cook the meat [1].
- Mix [A] together, then add the mixture to the pan. Coat the chicken with the sauce.
- Put the cooked rice into a bowl, then add [3], broccoli, and cherry tomatoes on top. Sprinkle S&B UMAMI TOPPING to finish.
[Note]
- Potato starch can be substituted with flour or cornstarch.
