| Prep: 30 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 585 | 18g | 5g | 75g |
| sugars | fibre | protein | salt |
| 9g | 3g | 32g | 2.3g |
With a vibrant combination of colors, flavors, and nutrients, the Ogonori and Chicken Teriyaki Bowl is truly a feast for both, eyes and stomach. Born and raised amidst the sunny valleys of California, I have always been inspired to combine my love for classic American comfort food with the health-conscious ethos of the West Coast. This recipe is a perfect embodiment of this fusion, marrying the savory delight of chicken teriyaki with the opulent nutrients of Ogonori and a medley of fresh fruits.
An Ode to Health and Flavor
The Ogonori and Chicken Teriyaki Bowl is not just any regular comfort food; it’s a meal packed with nutrients meant to nourish the body just as it pleases the palate. The chicken thighs are a source of lean protein that helps build muscle while keeping the dish low in unwanted fat. Ogonori, a type of green seaweed popular in Asian cuisine, is a powerhouse of iodine and other essential minerals. The combination of Japanese short-grain rice and a medley of tropical fruits like dragonfruit, kiwi, and pineapple offer a balance of complex carbohydrates and antioxidants.
Nutrients aside, the sweet-and-savory magic of teriyaki sauce, enhanced by the gentle undertones of mirin, sake, and ginger, makes this dish a delight to savor. For those who appreciate some heat, a touch of finely minced garlic and the zing of green onions provide the right sprinkle of spice. All of these components come together to form a dish that’s both satisfying and sensible.
Perfect Harmony With Other Cuisine
This recipe might remind some of a classic Buddha Bowl, due to its variety of nutritious components combined in one dish. It can also pair beautifully with other Asian-inspired dishes, such as a simple Asian Grilled Salad or a refreshing Asian Pickled Slaw.
I hope you enjoy this Ogonori and Chicken Teriyaki Bowl as much as I do. The creation of this recipe was a journey of fusing my Californian roots with my love for culinary experiments, and the end result has been nothing short of delightful.
What You’ll Need
- 3 cups of Japanese short grain rice
- 1.5 pounds of chicken thighs, boneless and skinless
- 1/2 cup of Teriyaki sauce
- 1 tablespoon of cooking oil
- 3 tablespoons of Mirin (sweet Japanese rice wine)
- 2 tablespoons of soy sauce
- 3 tablespoons of Sake (Japanese rice wine)
- 1/4 cup of sugar
- 3 tablespoons of fresh ginger, finely grated
- 1 clove of garlic, finely minced
- 1/4 cup of green onions, finely chopped
- 1/4 cup of Ogonori (green seaweed), rehydrated
- 1 dragon fruit, peeled and sliced
- 1 kiwi, peeled and sliced
- 1/2 cup of fresh pineapple, cut into chunks
Method
Step One
Start by cooking the Japanese short grain rice according to the package instructions. While the rice is cooking, you can begin preparing the chicken.
Step Two
Heat the cooking oil in a large skillet over medium-high heat. Add the chicken thighs, and sauté until they become golden brown on both sides.
Step Three
In a small bowl, combine the teriyaki sauce, mirin, soy sauce, sake, sugar, grated ginger, and minced garlic. Stir to blend all the ingredients together.
Step Four
Pour the sauce over the browned chicken thighs. Reduce the heat to medium-low, cover the skillet, and allow the chicken to simmer in the sauce for about 20 minutes, or until the chicken is cooked through.
Step Five
While the chicken is simmering, take time to rehydrate the ogonori. Simply place the seaweed in a bowl of warm water, and leave it to soak for 10-15 minutes until it becomes soft. Drain the seaweed, and set it aside.
Step Six
Once the chicken is cooked, remove the skillet from the heat. Add the rehydrated ogonori and the finely chopped green onions, and stir to combine. Allow the mixture to sit for a couple of minutes to let the flavors meld together.
Step Seven
Prepare the fruits. Peel and slice the dragon fruit and kiwi. Cut the pineapple into chunks. These will serve as garnish for the dish.
Step Eight
Assemble the dish by serving a portion of rice in a bowl, topping it with the teriyaki chicken and sauce, and garnishing it with the sliced fruits.
