Tag: rice bowl

Recipes

Prime Meat and Rice Bowl

by Teri Mae3 Comments on Prime Meat and Rice Bowl
Prime Meat and Rice Bowl

When I was a kid my cousins lived within a few blocks from us and nearly every Sunday was spent with them at our house or us at theirs for dinner.  And my very favorite thing my cousin made was homemade teriyaki chicken.  Delicious, incredible teriyaki chicken.  It was so good, and so special to her, that we called it Brenda-yaki chicken in honor of her.  Seriously.  It even says Brenda-yaki Chicken on my recipe card.  And I’m thrilled to share it with you because you’re going to love it, too!  You’ll like it.  So much that maybe you’ll call it *pause for dramatic effect* Teri-yaki chicken…

Prime Meat and Rice Bowl
time and difficulty

So lets start with the rice.  Honestly, this takes the longest, so lets get it going!  It’s just like the way we make rice in the Meat and Rice Bowl.  Simply add rice to the rice cooker, rinse several times, and add water until it covers up to the first joint in your pointer finger over the rice.  Turn it on.  And leave.  I really don’t know what I’d do without a rice cooker.

Next we need to cut the green onions into 1 inch-long strips.  Doesn’t have to be pretty, but it does need to come first.  You see, you could cut the chicken first and then cut the green onions, but you’d have to either dirty another knife and cutting board OR wash this one in between.  Let’s get real, folks, dishes are the worst.  So instead of taking all those extra steps (and in the name of food safety and Salmonella-less summers) we cut the onions and then the chicken!

Third, trim the excess fat off the chicken then slice it into strips about 1/2 inch wide and any length long.  That one’s a personal preference.  Now, let’s get real, I’m using boneless chicken thighs not because I prefer them, but because they’re what the recipe calls for.  You want it to be prime?  Gotta be chicken thighs.  So if you’d like to use chicken breasts, be my guest!  Though, now that I’ve used it, I may never go back – they were absolutely juicy and delicious!  I think I understand now why people sing the praises of thigh meat…

Okay – Focus!  Fourth is make the sauce.  Its pretty easy.  Measure out the sugar, soy sauce, and garlic powder into a container.  Stir until combined, taste for garlic adjustments (I like my garlic to be strong!) and allow to sit, stirring occasionally, to dissolve the sugars.

all the ingredients

And now, once the rice is done and on the “warm” setting, of course, we cook.  Why do we wait until the rice is done?  Because this takes about 6-7 minutes to cook and you don’t want to wait for your rice to finish while your chicken is getting cold.

Remember that wok I told you to buy?  Well it would sure come in handy about now!  Let’s pull it out, shall we?… Oh wait… you didn’t buy it?… Fine.  Be that way.  Well you can easily make this recipe in a pan.  Would it be better in a wok?  Of course, don’t be ridiculous.  But you can do it in a pan just fine.  Just follow all the steps like normal, then sit in a corner and think about what you’ve done.

boiling sauceAdd oil to the pan/wok and half the green onions.  Turn the heat on high, as high as it’ll go (for a wok) or medium high (for a pan) and wait until the onions start popping.  Add the chicken, sprinkle on the salt, and cook, stirring constantly, for 3 minutes, or until they’re no longer pink on the outside.  Add the remainder of the green onions and all of the teriyaki sauce (which, if you kept stirring it, should have all the sugar dissolved).  Stir until everything is coated and allow to boil and cook for 3 more minutes, or until the sauce starts to thicken.  Be warned, if you cook this in a pan, you’ll want to do it in a tall pan (maybe even a pot).  The sauce foams like crazy when it boils and it’ll grow to about double it’s height.  Don’t believe me?  Check out the photo.

teriyaki chicken detail

When the sauce is thickened turn off the heat, serve over rice, and enjoy!

Link’s Prime Meat and Rice Bowl recipe:

        • Raw Prime Meat or Raw Bird Thigh
        • Hylian Rice
        • Rock Salt

Prime Meat and Rice Bowl

  • Servings: 2
  • Difficulty: easy
  • Print

Chicken Teriyaki with homemade sauce

Ingredients

  • 4 chicken thighs, boneless
  • 1 bunch (5-6) green onions
  • 1.5 teaspoons kosher salt
  • 1 cup soy sauce
  • 3/4 cup sugar
  • 1.5 teaspoons garlic powder
  • 1/3 cup canola or vegetable oil
  • 2 cups sushi (Calrose) rice
  • enough water to cover the rice

Directions

  1. Rinse 2 cups of rice several times and then add to a rice cooker. Add water until the level is up to your first knuckle on your pointer finger when your finger is resting on top of the rice.
  2. Start the rice cooker
  3. Cut the green onions into 1 inch-long strips.
  4. Trim the excess fat from the chicken then it into strips about 1/2 inch wide and any length long. I prefer 2 inches long.
  5. Make the sauce by adding the sugar, soy sauce, and garlic powder in a container.  Stir until combined, taste for garlic adjustments and allow to sit, stirring occasionally, to dissolve the sugars.
  6. When the rice is cooked heat a wok on high or a pan/pot on medium high.
  7. Add oil to the pan/wok and half the green onions.
  8. Add the chicken, sprinkle on the salt, and cook, stirring constantly, for 3 minutes, or until they’re no longer pink on the outside.
  9. Add the remainder of the green onions and all of the teriyaki sauce (which, if you kept stirring it, should have all the sugar dissolved).
  10. Stir until everything is coated and allow to boil and cook for 3 more minutes, or until the sauce starts to thicken.  Be warned, if you cook this in a pan, you’ll want to do it in a tall pan or pot as the sauce foams like crazy when it boils and it’ll double it’s height.
  11. When the sauce is thickened turn off the heat, serve over rice, and enjoy!
Recipes

Meat and Rice Bowl

by Teri Mae14 Comments on Meat and Rice Bowl
Meat and Rice Bowl

While the basics for this recipe are fairly straight-forward it had so much potential for embellishment that I’ve been chomping at the bit to make this one.  I decided to spice up Link’s recipe by adding a delicious garlic ginger sauce.  I’ve never used fish sauce before so when I found this recipe I was really unsure.  But with a little tweaking I was able to get something that I really loved.  And it made my house smell amazing for days.

Meat and Rice BowlDifficulty and Time Meter

This is the regular old meat and rice bowl so I decided to use sirloin, the easiest and, generally speaking, least expensive cut of steak.  But just because it’s less expensive and less tricky doesn’t mean it’s any less delicious when done right.  Pan-seared is the easiest and also my new favorite way to cook a steak and it lets me use my cast iron a lot more.   Let the steak come to room temperature – it sears a lot easier and cooks more evenly that way.

Meat and rice Bowl Ingredients

Amount of Water To Add to RiceStart the rice while the steak is warming up.  It’ll take the longest to cook and you want it to be ready and hot when your steak is done!  Definitely only use traditional Asian sticky rice.  I only use sticky rice exclusively for everything because it’s legitimately the only rice worth knowing.  I use Calrose Botan rice, but you can use any sticky rice in your market.  If you choose to use a rice cooker a nice trick to using sticky rice is to wash it several times before you cook it.  Rinse it under warm water, drain the water, and repeat until the drained water starts to look a little more clear.  Add water to the rice cooker until it comes up to the first knuckle joint of your index finger when your finger is resting on top of the rice… does that make sense?  If not, here’s a photo:

While everything else is cooking/getting ready to cook start chopping the other ingredients.  Using frozen ginger seriously makes it 1,000% easier to work so just pop the ginger in the freezer about an hour before you want to use it and it’ll be ready to go!  Mince the garlic, measure out the sauces, and grate the ginger using a zester (best option) or the small side of a cheese grater (good enough option).  Cut the green onions into 3/4-1 inch pieces and make sure the slab of butter is ready and you’re all set!

When the steak isn’t cold use a paper towel to dry the steak as much as you can and then rub it with rock salt and pepper.  Drying the steak is a great trick to making it sear much better.  Trust me, it’s worth the extra effort.

Add all the ingredients for the sauce to a pot, whisk thoroughly, and bring to a boil.  Lower the heat to simmer for about 5-7 minutes.  At this point you can start cooking the steak if you feel comfortable.  Otherwise let the sauce thicken and blend and remove from the heat.  We will heat it back up after the steak is done.

While the steak is marinating for a minute in the salt and pepper, heat up the pan until piping hot (this is where the cast iron comes in handy).  When it’s ready add a little oil, but really, make sure it’s just enough to barely coat the bottom of the pan!  We don’t want our steaks swimming in oil.  It’ll ruin the beautiful sear.  Add the steak to the pan, laying it down away from you to prevent any oil splashes and painful burns.

Meat_&_Rice_Bowl_11

After the steak has seared for a minute or two turn the steak to caramelize the fat by placing them fat-side-down in the pan for a minute or two.  Then swap to all the other sides, following the same protocol of searing, turning, searing.  Finally lay the steak down flat on the last raw side and let it sear for a few minutes.  The remainder of cooking the steak is based on several factors: 1) how thick your steak is and 2) how well done you want it.  If your steaks are on the thinner side or you want your steak a little more raw you may be ready to spoon on the butter at this point.  If your steaks are thick or you like them well-done alternate cooking them on each of their flat sides until they are medium rare to medium.  Add the butter and onions all at once and start spooning the melted butter and cooking onions over the steak.  When the steaks are medium (or cooked to your preference, I just prefer medium!) remove them from the pan, cover with foil, and let rest for a few minutes.  Continue cooking the onions in the butter until they are done and remove them from the heat.

Phew. Take a deep breath, you’ve finished the most nerve-wracking part of the recipe!  Take it a little easy for a minute and, while the steaks are resting, quickly re-heat the sauce.  When you slice the steak slice it against the grain.  It’ll make a smoother, easier, and much more aesthetically pleasing cut!  Spoon out the rice into a bowl, add the steak, drizzle on the sauce, and enjoy!

Close up of Meat and Rice Bowl

Link’s Meat and Rice Bowl

    • Any raw meat or bird drumstick
    • Rock salt
    • Hylian rice

Meat and Rice Bowl

  • Servings: 4
  • Difficulty: moderate
  • Print

Sirloin steak with sticky rice and a garlic ginger sauce

Recipe adapted from Garlic-Ginger Flank Steak by Judy Kim on delish.com

Steak

  • 4 Sirloin steaks, warmed to room temperature
  • 2-3 Green onions, sliced into 1 inch pieces
  • 1-2 tablespoons rock or kosher salt
  • 1-2 teaspoons pepper
  • 1 tablespoon oil
  • 1-2 tablespoons butter
  • 2-3 cups sticky rice
  • Enough hot water to cover the rice

Sauce

  • 1/2 cup brown sugar
  • 2 tablespoons grated ginger
  • 3 medium garlic cloves, minced
  • 1/3 cup soy sauce
  • 1 1/2 tablespoon fish sauce
  • 1 1/2 tablespoon white vinegar

Directions

  1. Start cooking the rice
  2. Dry the steaks with a paper towel and rub with the rock salt and pepper until well coated.
  3. Add all the sauce ingredients to a sauce pan, whisk thoroughly, and bring to a boil. Reduce heat and allow to simmer 5-7 minutes until thickened.
  4. Heat the cast iron pan until piping hot. Add the oil and then add the steaks to the pan, laying it down away from you to prevent any oil splashes.
  5. Allow the steak to sear for a minute or two and then turn the steak on it’s side, fat side down. Allow the steak to sear until the fat is caramelized.
  6. Repeat step 5 on all sides until the steak is completely seared.
  7. If the steak needs more time to cooks due to thickness or how you’d like it cooked, continue turning the steak every few minutes until it is nearly done.
  8. When the steak is nearing completion add the butter and green onions to the pan. Spoon the melted butter over the steaks until they are the appropriate temperature.
  9. Remove the steaks from the pan and cover with foil to let them rest.
  10. Continue cooking the onions until wilted and then remove them from the pan.
  11. Slice the steak into strips against the grain and serve over rice. Drizzle the sauce over the steak and rice and enjoy!