If you’re looking for easy, homemade Japanese recipes, you’re in the right place! This Teriyaki Coconut Nectar Chicken Brown Rice Donburi recipe is perfect when you’re craving something comforting.
Ingredients:
Adjust Servings
| 1cup Naturel Organic 100% Brown Rice | |
| 2cups water | |
| 1Egg | |
| 30g Naturel Organic Coconut Nectar | |
| 20g Mirin | |
| 20g Yamasa Shoyu | |
| 200g Chicken Breast / Boneless Chicken | |
| 2tsp Grated Ginger | |
| 2tsp Grated Onion | |
| 20g Red Cherry tomatoes (cut in halves) | |
| 20g Yellow Cherry Tomatoes (cut in halves) | |
| 2tsp Naturel Organic Sundried Tomato Pesto Sauce | |
| 2 - 4sprays Naturel Extra Virgin Olive Oil Spray | |
| 2tsp Soaked Wakame | |
| 2tsp Sesame Oil |
To Serve
| Sesame seeds | |
| Remaining teriyaki sauce |
Directions
1
Brown Rice
- Rinse Naturel Organic 100% Brown Rice
- Add in 2 cups of water
- Cook in rice cooker for approximately 25 minutes
- Add in 2 cups of water
- Cook in rice cooker for approximately 25 minutes
*TIP* Recommended ratio is 1 cup rice to 2 cups water, choose “normal white rice” setting if using rice cooker
2
Onsen Egg
- Bring 200ml of water to a boil
- Add in 400ml room temperature water
- Submerge a room temperature egg and cover for 10 minutes
- Remove egg and place in an ice bath
- Set aside in room temperature for later use
- Add in 400ml room temperature water
- Submerge a room temperature egg and cover for 10 minutes
- Remove egg and place in an ice bath
- Set aside in room temperature for later use
3
Coconut Nectar Teriyaki Sauce
- Combine all ingredients in a sauce pan
- Bring mixture to a boil over medium heat and stir continuously until well combined
- Lower the heat to medium once sauce comes to a boil.
- Let the sauce simmer for about 10-15 minutes or until the sauce has thickened
- Bring mixture to a boil over medium heat and stir continuously until well combined
- Lower the heat to medium once sauce comes to a boil.
- Let the sauce simmer for about 10-15 minutes or until the sauce has thickened
*TIP* as you stir, observe for bubbles appearing on the surface as a sign that it is ready
4
Coconut Nectar Teriyaki Chicken
- Allow the Coconut Nectar Teriyaki Sauce to cool down
- In a bowl, combine the chicken with 60g of Coconut Nectar Teriyaki Sauce and let it marinate overnight in the fridge or at least 1 hour
- Reserve the rest of the sauce for later
- Before cooking, take the chicken out from the fridge and let it rest at room temperature for about 3-5 minutes
- In a large skillet, add the chicken skin side down and pan sear for 5 minutes
- Flip and sear the other side for about 4 more minutes
- Glaze the chicken with the remaining 20g of Coconut Nectar Teriyaki Sauce and cook for another 1 minute
- In a bowl, combine the chicken with 60g of Coconut Nectar Teriyaki Sauce and let it marinate overnight in the fridge or at least 1 hour
- Reserve the rest of the sauce for later
- Before cooking, take the chicken out from the fridge and let it rest at room temperature for about 3-5 minutes
- In a large skillet, add the chicken skin side down and pan sear for 5 minutes
- Flip and sear the other side for about 4 more minutes
- Glaze the chicken with the remaining 20g of Coconut Nectar Teriyaki Sauce and cook for another 1 minute
5
Sundried Pesto Cherry Tomato Wakame Otoshi
- In a mixing bowl, add in all ingredients
- Spray the Naturel Extra Virgin Olive Oil Spray and mix well
- Keep in chiller to serve for later
- Spray the Naturel Extra Virgin Olive Oil Spray and mix well
- Keep in chiller to serve for later
6
To Serve
- Cut the teriyaki chicken into 1/2inch slices and place on top of the brown rice
- Add the Sundried Pesto Cherry Tomato Wakame Otoshi and Onsen Egg
- Drizzle with more Coconut Nectar Teriyaki Sauce if desired
- Garnish with Spring Onion and Sesame Seeds
- Add the Sundried Pesto Cherry Tomato Wakame Otoshi and Onsen Egg
- Drizzle with more Coconut Nectar Teriyaki Sauce if desired
- Garnish with Spring Onion and Sesame Seeds