Grilled Teriyaki Chicken and Soft Boiled Eggs on rice

Enjoy some grilled teriyaki chicken. Add a soft boiled eggs on rice to add some flavor to your chicken.
Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    chicken thighs with skin-on, deboned

  • 4

    eggs, soft-boiled

  • 4

    servings of cooked short-grained sushi rice

  • Chopped spring onions for garnish

  • Teriyaki sauce:

  • 1/2

    cup Kikkoman soy sauce

  • 1/2

    cup sake

  • 2/3

    cup mirin

  • 3

    tablespoon sugar

Directions

Place ingredients for sauce in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling. Season chicken thigh fillets with black pepper and pour about 4 tbsp of the teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest for later. Preheat oven to 210C (400F). Place the chicken in a baking dish or a tray lined with foil. Bake on the upper rack of the oven for 25-30 minutes, turning the chicken once halfway and baste with remaining marinade. When cooked, remove and transfer to a chopping board. Slice into 3/4 inch strips. To serve, place rice in individual serving bowls. Arrange chicken over the top and place soft boiled egg in the centre. Drizzle the reserved teriyaki sauce over the chicken and garnish with chopped spring onions. Serve immediately. *Alternatively, instead of baking the chicken in the oven, you can grill/fry it in a pan. To do this, simply prick a few holes in the chicken skin, then grill or pan-fry on high heat until browned and just cooked. Pour teriyaki sauce over the chicken in the pan and simmer until the sauce is thickened. Turn the chicken occasionally to coat it in the sauce. Then, remove the chicken and slice before serving with the sauce from the pan.*

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