Ingredients
- X4 Chicken thigh
- 1 garlic clove minced
- 1 thumb size ginger grated
- Tbsp honey
- X2 Tbsp dark soy sauce
- Tbsp of Mirin
- Tsp pure sesame oil
- Salt and pepper to taste
- X4 cups of cooked white rice
- X2 avocado
- X4 tbsp of pickled ginger
- Yaki nori sheets
- Fried shallots
- X2 tbsp Teriyaki sauce
- Green onions
- X2 cucumbers
- X4 eggs
- Kewpie mayonnaise
Method
- Cut the chicken thigh into even 2cm cubes and place into bowl. Add in, garlic, ginger, honey, soy sauce, mirin and sesame oil mix together and let marinate for min 2 hours.
- Hard boil the eggs, let cool down, peel eggs and put in bowl with teriyaki sauce and let marinate.
- Place rice in saucepan and rinse rise until water stays clear. Cook rice and set aside.
- Cut cucumbers and put in a bowl with a dash of mirin.
- Heat a pan on high to medium heat and add tablespoon of oil of choice and cook the chicken, ideally you are looking for some burnt crispy parts for that BBQ flavour.
- Put a cup of the cooked rice in each bowl and evenly distribute the cooked chicken into each bowl.
- Slice the pickled eggs in half and place one egg in each bowl.
- Add the sliced cucumbers and half of the avocados into each bowl.
- Garnish with freshly cut green onions and pickled ginger.
- Apply the mayonnaise over the top and sprinkle with crispy shallots.
Product used in recipe
- KEWPIE - KEWPIE MAYONNAISE 50% REDUCED FAT 300G
