Japanese Teriyaki Chicken with Rice and Noodles Glazed Teriyaki Chicken Served Over Fluffy Rice and Stirred Udon Noodles Ingredients: 1 lb (450g) boneless skinless chicken thighs 2 tablespoons vegetable oil 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons sake (or substitute with water + a pinch of sugar) 2 tablespoons brown sugar 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 teaspoon cornstarch mixed with 1 tablespoon water 2 cups cooked jasmine or sushi rice 6 oz (170g) cooked udon noodles (or soba) 1 tablespoon sesame oil 1/2 cup sliced scallions Toasted sesame seeds, for garnish Steamed vegetables (optional, such as broccoli or carrots) Directions: In a small bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce. Heat vegetable oil in a large pan over medium heat. Add chicken thighs and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside. In the same pan, pour in the teriyaki sauce. Bring to a simmer. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Slice the cooked chicken and return it to the pan, tossing to coat in the sauce. Meanwhile, heat sesame oil in another skillet and stir-fry the cooked noodles with scallions for 2–3 minutes. Serve teriyaki chicken over a bed of rice and noodles, garnished with sesame seeds and extra scallions. Add steamed vegetables on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 525 kcal | Servings: 4 servings #teriyakichicken #japanesefood #asianrecipes #noodlesandrice #weeknightdinners #easyteriyaki #ricebowl #homemadejapanesefood #udonrecipes #chickendishes #glazedsauces #savorymeals #simplejapanesefood #gingergarlic #sweetandsavory #teriyakisauce #easyhomemade #familydinnerideas #riceandnoodles #chickenentrees Just made this Japanese Teriyaki Chicken with Rice and Noodles and WOW – the glaze is sticky, sweet, and unforgettable! The perfect comfort meal.

Japanese Chicken Ramen with Soft-Boiled Egg Soul-Warming Chicken Ramen with Marinated Eggs and Umami Broth Ingredients: 2 boneless, skinless chicken thighs 2 soft-boiled eggs 4 cups chicken broth 2 cups water 2 packs fresh ramen noodles (or dried if unavailable) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste 1 teaspoon sesame oil 2 garlic cloves, minced 1 teaspoon grated ginger 1 tablespoon vegetable oil 1 green onion, sliced 1/2 cup corn kernels 1/2 cup bamboo shoots (optional) Nori sheets, for garnish Salt and pepper, to taste Directions: Heat vegetable oil in a pot over medium heat. Sear chicken thighs for 3–4 minutes per side until golden. Remove and set aside. In the same pot, sauté garlic and ginger for 1 minute. Add chicken broth, water, soy sauce, mirin, and miso paste. Stir to combine. Return chicken thighs to the broth. Simmer gently for 20 minutes, covered, until chicken is tender. Remove chicken, slice thinly, and set aside. Cook ramen noodles according to package instructions. Drain and divide between two large bowls. Slice soft-boiled eggs in half. Top noodles with sliced chicken, egg halves, corn, bamboo shoots, green onion, and nori. Pour hot broth over the toppings. Drizzle with sesame oil. Serve immediately, with extra soy sauce or chili oil on the side if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 540 kcal | Servings: 2 servings #ramenlove #chickenramen #softboiledeggs #japanesefood #comfortsoup #asianrecipes #homemaderamen #ramenbowl #soulfood #easyrecipes #weeknightmeals #misobroth #quickdinners #umamiflavor #noodlesoup #heartymeals #ramenrecipe #foodphotography #noodlelovers #cozykitchen Just whipped up this soul-warming Japanese Chicken Ramen ! Juicy chicken, savory miso broth, and that perfect soft-boiled egg make every bite heavenly

Japanese Chicken Katsu with Tonkatsu Sauce Crispy Chicken Katsu with Homemade Tonkatsu Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil, for frying For the Tonkatsu Sauce: 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 tablespoon sugar 1 teaspoon Dijon mustard To Serve: Steamed white rice Shredded cabbage Lemon wedges (optional) Directions: Prepare the Tonkatsu sauce: In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and mustard. Set aside. Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, then in egg, and finally in panko, pressing to adhere. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and let rest for a few minutes. Slice into strips. Serve over steamed rice with shredded cabbage and drizzle with Tonkatsu sauce. Add lemon wedges on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 4 servings #chickenkatsu #japanesefood #crispychicken #tonkatsusauce #pankobreaded #japanesecomfortfood #homemadekatsu #easyjapaneserecipe #chickenrecipe #crispyfriedchicken #asianflavors #katsurecipe #chickendinner #pankocrust #umamichicken #friedchickenlovers #japanesekitchen #weeknightdinner #familyfavorites #homecookedjapanese Crispy, golden, and totally addictive! This Japanese Chicken Katsu with Tonkatsu Sauce is the comfort food you didn't know you needed tonight!

Japanese Chicken and Cabbage Stir-Fry Savory Japanese Chicken and Cabbage Stir-Fry with Soy-Ginger Sauce Ingredients: 1 lb boneless, skinless chicken thighs or breasts, thinly sliced 1/2 head green cabbage, chopped 1 small onion, thinly sliced 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons soy sauce 1 tablespoon mirin 1 tablespoon sake (optional, or use water) 1 teaspoon sesame oil 1 tablespoon vegetable oil (for cooking) Salt and pepper to taste Toasted sesame seeds (optional, for garnish) Cooked white rice (for serving) Directions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 3–4 minutes, until browned and mostly cooked through. Add garlic, ginger, and onion to the pan and stir-fry for another 2 minutes until fragrant. Stir in the chopped cabbage and cook for 3–5 minutes, or until wilted but still slightly crisp. Add soy sauce, mirin, and sake (or water), stirring well to coat all ingredients evenly. Drizzle with sesame oil, toss, and season with salt and pepper to taste. Remove from heat, garnish with toasted sesame seeds if desired, and serve over rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 310 kcal per serving | Servings: 4 servings #japanesefood #stirfryrecipe #chickencabbagestirfry #asianrecipes #quickdinner #weeknightmeals #japaneseinspired #soygingerchicken #cabbagerecipes #easyasiandinner #homecookedjapanese #wokcooking #healthyasianfood #lowcarbdinner #glutenfreestirfry #simplemeals #onepanmeal #comfortfoodasianstyle #ricebowls #savoryjapanese Whip up this savory Japanese Chicken & Cabbage Stir-Fry in just 20 minutes! Quick, healthy, and full of flavor!

Japanese Chicken Ramen with Soft-Boiled Egg Classic Japanese Chicken Ramen in Rich Broth with Jammy Eggs Ingredients: 2 chicken thighs, boneless and skin-on Salt and pepper to taste 1 tablespoon sesame oil 4 cups chicken broth (preferably low-sodium) 1 tablespoon soy sauce 1 tablespoon mirin 1 tablespoon miso paste (white or yellow) 2 cloves garlic, minced 1-inch piece of ginger, grated 2 packs ramen noodles (fresh or instant, seasoning discarded) 2 soft-boiled eggs, halved 1/2 cup corn kernels (optional) 1/2 cup sliced green onions 1/2 cup baby spinach or bok choy Nori sheets for garnish Chili oil (optional, for heat) Directions: Season the chicken thighs with salt and pepper. Heat sesame oil in a skillet over medium heat and sear the chicken, skin-side down, until golden and crispy, about 5–6 minutes per side. Remove and slice. In a large pot, combine chicken broth, soy sauce, mirin, miso paste, garlic, and ginger. Bring to a gentle simmer and let cook for 10 minutes. Cook the ramen noodles according to package directions. Drain and set aside. Soft-boil the eggs by boiling them for 6½ minutes, then transferring to an ice bath. Peel and halve. Add spinach or bok choy to the broth and cook until wilted, about 2 minutes. Assemble bowls: Place noodles in each bowl, pour over hot broth, and top with sliced chicken, soft-boiled eggs, corn, green onions, and nori. Drizzle with chili oil if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 510 kcal per serving | Servings: 2 servings #japaneseramen #chickenramen #ramennoodles #homemaderamen #ramenbowl #ramenlove #comfortfood #softboiledeggs #misobroth #japanesefood #chickenrecipes #quickramen #noodlesoup #asianflavors #ramenobsession #soulfood #weeknightdinner #ramenfromscratch #savorybowl #slurpworthy There's nothing like a warm bowl of Japanese Chicken Ramen with a perfectly jammy soft-boiled egg! Rich broth, tender chicken, and all the toppings—pure comfort in a bowl.