Teriyaki Would Be Minced Chicken Torisoboro Bowl Food

TERIYAKI CHICKEN BOWL

Steps:

• Mix all ingredients in a large pot.
• Cook on stovetop 3 hours or use a slow-cooker.

TERIYAKI WOULD-BE MINCED CHICKEN, TORISOBORO, BOWL

Steps:

• Beat eggs well and prepare scrambled eggs. It'd be easier to prepare scramble eggs with 2 or more pairs of chopsticks to do it.
• Finely julienne your favorite vegetables and boil them.
• Squeeze water out from the defrosted tofu.
• Spread sesame oil in a skillet and sauté the tofu.
• Add teriyaki sauce in the skillet and mix it with the tofu well.
• Place rice, tofu, eggs and vegetables in bowls.
• Spread salt and pepper to taste.

ANGRY BIRDS ONIGIRI BENTO BOX

Steps:

• Mash hard-boiled egg & set aside. Blanch crabmeat in boiling water & drain. Dice it & mix with egg, mayo & pepper.
• Mix Ketchup into 2 tbsp of rice. Using fingers, spread some salt water onto cling wrap. Put 2 tbsp of rice onto palm & top with crabmeat mixture.
• Make into a ball. Add 1 tbsp of white rice to make the bottom of the Red Bird. Press well to combine the two.
• Once you're done, start cutting out the eyes by using Cheese & Nori & the crown/beak using Carrots. Tada! Here's your 1st Angry Bird! Serve with mayo & wasabi if you like :).
• So what do you think of this Red Bird? Click here to make the Yellow Bird, White Bird & the King Pig!

TERIYAKI MEATBALL BOWLS

Steps:

• Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl. To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
• Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough. The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
• In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
• While the meatballs are in the oven, prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger. Heat over a low flame until the brown sugar is dissolved, just a few minutes.
• Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
• When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

TERIYAKI CHICKEN RICE BOWL FOR ONE

Steps:

• Grill chicken breast (about 8-10 minutes in a grill pan or skillet) or bake in oven (350° for about 30 minutes).
• Pour sesame oil in hot wok or skillet and sauté vegetables for about 3 minutes.
• Mix teriyaki sauce and a few drops of srirachi chili garlic sauce together. Chop chicken breast into slices and pour teriyaki sauce over chicken. Place rice in the bottom of a large bowl. Put sautéed vegetables over rice. Top off bowl with seasoned chicken. Garnish with sliced green onions and/or sesame seeds.