Glazed Teriyaki Chicken Rice Bowl for your Obento

• 150 grams to 250 grams Chicken thigh
• 1 tbsp Sugar
• 2 tbsp Soy sauce
• 3 tbsp Sake
• 1/2 sheet Nori (dried seaweed sheet)
• 1 pinch Green onions (or the white part of Japanese leek)
• 1 tsp Vegetable oil for sauteing

1. Chop the chicken into bite-sized pieces.
2. Combine the ingredients and mix together.
3. Heat oil in a small frying pan with a lid, saute the chicken skin side down on medium heat, then flip it over.
4. Blot the excess oil with a paper towel to prepare the frying pan for the sauce.
5. When the skin becomes crisp, add the sauce from Step 1, then quickly close the lid.
6. It will spatter, so be careful!
7. When the spattering subsides, remove the lid, agitate the pan in a circular motion while simmering on low heat.
8. It's done when the sauce thickens.
9. Sprinkle shredded nori seaweed on top of the rice, add the chicken, pour on the sauce, then garnish with minced green onions or the white part of Japanese leek.
10. Freeze any leftovers for obentos!
11. You can also make a batch and freeze it for stocking, in case you oversleep; that way you can prepare a teriyaki rice bowl obento any time.
12. If you cut the chicken into larger chunks, they'll look plump and pretty.

chicken thigh, sugar, soy sauce, sake, green onions, vegetable oil

Taken from cookpad.com/us/recipes/154095-glazed-teriyaki-chicken-rice-bowl-for-your-obento (may not work)