EAST ASIA / JAPAN

Ginger teriyaki bowl

A balanced rice bowl with a glossy ginger-soy glaze, crisp vegetables and your choice of tofu or chicken. This is a home-style adaptation rather than a traditional regional recipe.

◷ 30 minutes✳ Easy♡ Save for later (preview)

WHAT YOU'LL NEED

Ingredients.

Gather everything before you begin. Tick each item as you prepare it.

250 g firm tofu or chicken, cubed
2 tbsp soy sauce
1 tbsp mirin or water
1 tbsp honey or sugar
1 tsp grated ginger
1 garlic clove, minced
1 tsp sesame oil
2 portions cooked rice
1 carrot, ribboned
1 cup broccoli florets
Sesame seeds and spring onion

Quantities are a starting guide for home cooking. Adjust seasoning and portions to taste.

LET'S GET COOKING

Method.

Prepare the sauce before heating the pan, so the glaze can be added at the right moment.

Whisk soy sauce, mirin, honey, ginger and garlic in a small bowl.
If using tofu, pat it dry. If using chicken, cut into even pieces.
Heat sesame oil in a pan and cook tofu or chicken until golden and cooked through.
Pour in the sauce and simmer until glossy and slightly thickened.
Serve over rice with broccoli and carrot. Finish with sesame seeds and spring onion.

A FEW GOOD DETAILS

Make it your own.

Small choices can make a home-cooked dish feel personal.

GUSTORA KITCHEN NOTES

Pat tofu dry before cooking for better browning; cook chicken fully if using it.
Keep the vegetables crisp-tender for contrast.
Simmer the sauce briefly until glossy, but avoid reducing it too far.

KEEPING & LEFTOVERS

Save a little for later.

Store rice and toppings separately where possible. Refrigerate promptly and use within 2 days; reheat thoroughly.

Food safety note: cool and refrigerate promptly; reheat leftovers thoroughly.

A QUICK NUTRITION GUIDE

Know what's on your plate.

Approximate values per serving. Actual nutrition varies with ingredients, brands and portion sizes.

430kcal

25gProtein

58gCarbs

12gFat

Editorial estimates only — not laboratory analysis or medical nutrition advice.