Pokebowl teriyaki chicken

With fresh ginger-yogurt dip

Usa

Main course
4 persons
30
Mild

Pokebowls originated in Hawaii and were mainly used as a way to use up leftovers. Traditionally, the pokebowl contains at least a mixture of rice, fresh vegetables and fish. In this Pokebowl with Teriyaki Chicken, we vary on this traditional bowl and make a delicious Pokebowl with Sushi rice, Edamame beans, cucumber, avocado, cherry tomatoes, carrots and chicken in a delicious Japanese Teriyaki sauce.

Ingredients

- 150 ml Teriyaki Sauce

- 2 tablespoon Rice Vinegar

- 300 g Japanese Shinode Rice

- 1 teaspoon Roasted White Sesame Seeds

- 60 g Sushi Ginger White

- 1 teaspoon Roasted Black Sesame Seeds

- 2 tablespoon Rice Oil

- 80 g *Vegetables edamame peeled GTC sc 1kg

500 g Chicken breast, cut into strips

200 ml Yogurt

0.5 cucumber, sliced

150 g Carrot, Julienne cut

8 Cherry tomatoes, halved

1 Avocado, sliced

1 can of Corn

Preparation method for Pokebowl teriyaki chicken

Marinate the chicken strips in the teriyaki sauce. For best flavor, marinate in the refrigerator 24 hours ahead of time, but allow at least 45 minutes to marinate.
Meanwhile, prepare the sushi rice. For best results, wash the rice several times until the water runs clear. Cook the rice in a rice cooker or casserole until tender. To do this, use the mixing ratio of 1 cup of rice to 1.5 cups of water. When the rice is cooked, mix in 2 tablespoons of rice vinegar. This is best done in a wooden, unpainted bowl with a wooden spatula. Optionally, you can mix in some sugar if you like. Mix well and set the sushi rice aside, uncovered.
Briefly cook the edamame beans in a pot of boiling water. Drain the water and set the beans aside.
Mix the finely chopped ginger pieces with the yoghurt and set aside.
Heat the sesame seeds in a hot pan without oil until golden brown. Set these aside as well.
Cut the cucumber into thin slices and sprinkle with a little rice vinegar.
Cut the carrots into julienne (thin strips) or, if that doesn't work, grate them. Be careful not to grate them too finely. Wash and halve the cherry tomatoes.
Halve the avocado and remove the stone. Scoop the flesh out of the skin with a spoon and cut the avocado into nice slices.
Now heat some rice oil in a wok or pan and fry the teriyaki chicken until golden brown.