Japanese Rice Bowl

• 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)

1. 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.
2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
3. 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.
4. Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.

shortgrain rice, salt, soy sauce, sugar, sake, onion, oil, chicken, cilantro, ginger

Taken from www.food.com/recipe/japanese-rice-bowl-258194 (may not work)