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Julia's Teriyaki Chicken Rice Bowls
Ingredients
- 750 g skin on, boneless, chicken thighs
- Salt and pepper, to taste
- 1 tbsp light extra virgin olive oil
- 60ml soy sauce
- 60ml mirin
- 60ml sake
- 1 tbsp caster sugar
- Steamed shortgrain rice, such as koshihikari, to serve
- Pickled ginger, to serve
- Toasted white and black sesame seeds
- Winter slaw:
- 300g red cabbage, shaved
- 1 carrot, julienned
- 4 radishes, thinly sliced into rounds
- Handful of mixed salad leaves, to serve
- 2 tbsp light extra virgin olive oil
- 1 tbsp rice vinegar
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