Yoshinoya Style Teriyaki Chicken And Vegetable Bowl

• 4 cups japanese rice
• 4 medium chicken thighs or 2 large chicken breasts
• 1 medium onion
• 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
• 1/4 head cabbage, sliced thinly
• pickled ginger, called beni shoga
• Teriyaki Sauce
• 10 tablespoons soy sauce
• 5 tablespoons mirin
• 5 tablespoons sugar
• 1 teaspoon fresh ginger juice
• 1 garlic clove, smashed

1. Cook rice according to directions.
2. Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
4. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.

japanese rice, chicken, onion, frozen broccoli carrots cauliflower, cabbage, ginger, teriyaki sauce, soy sauce, mirin, sugar, ginger juice, garlic

Taken from www.food.com/recipe/yoshinoya-style-teriyaki-chicken-and-vegetable-bowl-353950 (may not work)