Japanese Rice Bowl

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups short-grain rice
• 1 teaspoon salt
• 1/3 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons sake
• 1 small onion, thinly sliced
• 1 tablespoon oil
• 1 lb boneless skinless chicken, cubed
• 2 tablespoons cilantro, chopped
• pickled ginger, red (beni shoga)

Recipe

• 1 in a 4-quart pan, bring 3 cups water to a boil. add rice and salt. cover and reduce heat to simmer, then cook until almost tender, 15 minutes. turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
• 2 in a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. remove from heat and reserve.
• 3 in a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
• 4 divide rice among 4 bowls. top with chicken, remaining sauce, and cilantro. serve with ginger.