Japanese Farm-Style Grilled Teriyaki Chicken Bowl Recipe
A simple, authentic grilled Japanese farm style teriyaki bowl that can be made with chicken or portobellos. Serve with rice, cucumber salad, and avocado for a delicious teriyaki bowl.
How to Make the Best Japanese Farm-Style Grilled Teriyaki Chicken Bowl
This Japanese farm-style grilled teriyaki chicken bowl brings the authentic flavors of a traditional Japanese meal right to your table. Unlike the overly sweet teriyaki you might find at fast-casual restaurants, this version uses a simple, balanced marinade of soy sauce, mirin, and fresh ginger that lets the natural flavor of the grilled chicken shine through.
The beauty of this dish lies in its components working together harmoniously. The tender, caramelized chicken pairs perfectly with fluffy steamed rice, while the bright cucumber ribbon salad adds a refreshing crunch that cuts through the richness. Creamy avocado slices and earthy grilled shiitake mushrooms round out the bowl, making each bite a satisfying balance of textures and flavors.
While the chicken does need time to marinate (4 hours minimum, overnight is even better), the actual cooking comes together quickly. This makes it perfect for meal prep—marinate the chicken the night before, and you’ll have a restaurant-quality dinner on the table in about 30 minutes.
Japanese Farm-Style Grilled Teriyaki Chicken Bowl
A simple, authentic grilled Japanese farm style teriyaki bowl that can be made with chicken or portobellos. Serve with rice, cucumber salad, and avocado for a delicious teriyaki bowl.
Ingredients
Teriyaki Chicken
Rice
Cucumber Ribbon Salad
Garnishes
Instructions
Marinate the Chicken
- Place whole chicken thighs in a ziplock bag with soy sauce, mirin, and ginger. Marinate 4 hours or overnight. The longer, the more flavor. You can add shiitake mushrooms to the same bag if desired.
Prepare the Rice
- When ready to grill, cook the rice. Place water and rinsed rice in a medium pot with a pinch of salt.
- Bring to a boil, cover, then simmer on low for 20-40 minutes, depending on rice type. Leave covered until ready to serve.
Make the Cucumber Salad
- Cut cucumber in half lengthwise and scrape out the seeds with a spoon.
- Using a vegetable peeler or mandolin, peel long thin strips or 'ribbons' onto paper towels. Blot with more paper towels and place in a bowl.
- Whisk rice wine vinegar, salt, sugar, and sesame seeds together in a small bowl. Pour over cucumber ribbons and toss.
Grill and Assemble
- Preheat the grill to medium high heat.
- Slice the avocado and scallions.
- Grill the chicken and shiitakes over medium high heat, turning heat down after marking. Let the chicken cook through. Move the shiitakes to a cooler spot on the grill to prevent burning.
- Once cooked through, slice the chicken.
- To assemble: Place rice in the middle of each bowl. Add grilled chicken to one side, then avocado, cucumber salad, and shiitakes. Sprinkle avocado with salt. Scatter with sesame seeds and scallions. Serve with chopsticks.
Notes
- For a vegan version, substitute 4-5 large portobello mushrooms for the chicken. Add 1 tablespoon oil to the marinade and marinate for 1 hour only.
- To make gluten free, use GF soy sauce like Bragg's Liquid Aminos.
- If you can't find toasted sesame seeds, lightly toast raw sesame seeds in a dry skillet until fragrant and golden.
