Tanjiro’s Chicken Mayo Rice Bowl

Yield 2

Author CHEFPK

Prep time

30 Min

Cook time

25 Min

Inactive time

1 Hour

Total time

1 H & 55 M

Print

With ImageWithout Image

Tanjiro's Mayo & Chicken Rice Bowl

The tangy sauce combines very well with the creaminess of the kewpie mayo to create a combination that is perfectly matched with the steamed rice.

Ingredients

• 2C Steamed White Rice, Short Grain is preferred
• 6oz Chicken Thigh or Breast
• 2T Mayonnaise
• 2T Soy Sauce
• 1T Mirin
• 1T Rice Vinegar
• 1t Sugar
• 1 Green Onion, Thinly sliced
• Optional Garnish: Toasted Nori, Furikake, pickled ginger, Poached Egg, Kewpie Mayo

Instructions

1. Start your steamed rice in your rice steamer per the directions of the rice steamer. If you already have left over rice in the fridge, microwave to reheat it when you are ready to plate up your meal.
2. Combine the mayo, soy sauce, mirin, rice vinegar and sugar into a small bowl and whisk to combine. Place the chicken into the marinade and make sure it is completely submerged. Massage it for 2-3 minutes to completely coat the chicken.
3. Heat a small sauté pan to a low-medium heat. If the pan is too hot you risk burning the chicken marinade while cooking. Place the chicken in the pan and cook on one side for 3-4 minutes. Flip the chicken and place a lid on the pan to help steam the chicken. Cook for an additional 4-5 minutes or until an internal temperature of 170F is reached. NOTE: If you see the sauce starting to get too dark, add a few tablespoons of water to the pan.
4. Once the chicken is cooked, remove it from the pan and let it rest for 1-2 minutes before slicing into 1/4” slices.
5. In your bowl of choice, add the hot white rice, then the sliced chicken on top of the rice. Garnish with sliced green onions and any other garnish you like.