Japanese “Farm-Style” Teriyaki Chicken (or portobellos), with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice.  Vegan Adaptable! With a video.

Grilled Japanese Farm Style Teriyaki Bowl - can be made with grilled chicken or portobellos, with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. | www.feastingathome.comOver the past few months, I’ve been obsessed by the book,  Japanese Farm Food by Nancy Singleton Hachisu, which I’ve read from cover to cover.

This recipe for Grilled Japanese Farm Style Teriyaki Chicken is one of my favorites because the teriyaki marinade actually contains no sugar – a real departure from the often cloyingly sweet teriyaki here in the states. Truthfully, teriyaki has never been very exciting to me, but my interest was piqued when I stumbled on this “farm-style” version, containing only soy sauce, mirin and ginger.  So simple!

To go along with the grilled teriyaki chicken (or portobellos) I added this refreshing Cucumber Ribbon Salad with toasted sesame seeds, sweet nutty brown rice, sliced avocado and grilled shiitakes and created a bowl. Seriously,  I could eat this every night – simple clean flavors, wholesome and satisfying, yet light. Vegan and Gluten-free adaptable, this recipe is a winner.

Farm-Style Teriyaki Chicken | 60-sec Video

It starts with the simple marinade. Marinate the chicken the night before or in the morning before you go to work. Come home, fire up the grill and have a relaxing evening outdoors.

If substituting portobellos, for the chicken, they really only need 1 hour of marinating.

While the grill is preheating,  make the Cucumber Ribbon Salad.

cucumber ribbons

Cucumber Ribbon Salad with Toasted Sesame Seeds and Chives | www.feastingathome.com

Cucumber ribbon Salad with toasted sesame seeds and chives | www.feastingathome.com

Make some Brown rice or this Japanese Furikake Rice .

Grilled Japanese Farm Style Teriyaki Bowl - can be made with grilled chicken or portobellos, with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. | www.feastingathome.com

Add sliced avocado for a bit of richness.

Grilled Japanese Farm Style Teriyaki Bowl - can be made with grilled chicken or portobellos, with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. | www.feastingathome.com

And enjoy the whole ensemble in a bowl. 🙂 Feel free to make some vegan with the grilled portobellos if you like.

On the homefront: I have a little secret to tell you. Brian and I are going to Japan. We are leaving right smack in the middle of wedding catering season, which honestly feels strange, because this is the time of year we are usually working ourselves to death with wedding catering, “making hay while the sun shines and all” …. long story short, we’re making a much-needed change this year and catering a little less, trying to find a little balance.

Our first stop is Tokyo. Then Nikko. Then we are going to some smaller villages along the Edo trail, where we will hike the trail a bit. Then we’ll train down to Kyoto. We left the rest of the trip open and we’ll see where it takes us.  I’m leaving my computer home ( gasp!) and the recipes for the next three weeks are all scheduled ahead. I’ll be posting real-time photos of the trip and our food adventures on instagram if you want to come along.

Enjoy the Farm-Style Teriyaki Chicken and let us know what you think the comments below!

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Grilled Japanese Farm Style Teriyaki Bowl - can be made with grilled chicken or portobellos, with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. | www.feastingathome.com

Japanese Farm-Style Grilled Teriyaki Chicken Bowl


Description

A simple, authentic grilled Japanese farm style teriyaki Bowl that can be made with chicken or Portobellos. The chicken will need to marinate 4-12 hours. Serve with rice, cucumber salad, and avocado for a delicious Teriyaki bowl. Feel free to sub portobellos mushrooms for the chicken and make this totally vegan. ( See notes)


Ingredients

Scale

Farm Style Teriyaki

  • 1 pound chicken thighs ( boneless skinless) Or sub 4 extra large Portobellos ( see notes)
  • 8 ounces shitake mushrooms ( optional)
  • ¼ cup soy sauce ( or use GF Braggs Liquid amino acid)
  • ¼ cup mirin
  • 12 teaspoons grated ginger
  • ——-
  • 1 cup rice, rinsed well
  • 2 cups water
  • ——
  • Cucumber Ribbon Salad
  • 1 large english cucumber
  • ¼ cup rice wine vinegar
  • 1 teaspoon honey or sugar
  • ¼ teaspoon salt
  • 1 tablespoon toasted sesame seeds
  • Garnishes:
  • 12 avocados ( one half, per bowl) , peeled, sliced, salted
  • Garnish:
  • 1/3 cup chopped scallions ( or chives)
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Place whole chicken thighs in a ziplock bag with soy sauce, mirin and ginger and marinate 4 hours or overnight. The longer, the more flavor. You could add shiitake mushrooms to the same bag if you want. ( see notes for vegan and GF)
  2. After this has marinated, and you are ready to grill, cook the rice.
  3. Place water and rinsed rice in a medium pot with a pinch of salt. Bring to a boil, cover, then simmer on low for 20 -40 minutes, depending on rice type ( read directions) . Leave covered until ready to serve.
  4. In the mean time, make the cucumber salad and preheat the grill to medium high.
  5. Cut cucumber in half lengthwise, and scrape out the seeds with a spoon. Using a vegetable peeler, or sharp cheese slicer or mandolin, peel long thin strips or “ribbons” onto a couple of paper towels. Blot with a couple more paper towels and place them in a bowl. In a small bowl, whisk rice wine vinegar, salt and sugar and sesame seeds together and pour over cucumber ribbons, toss.
  6. Slice the avocado and scallions.
  7. Grill the chicken and shiitakes, over medium high heat, turning heat down after marking, letting the chicken cook through. Move the shiitakes to a cooler spot on the grill,or set aside to prevent burning.
  8. Once cooked through, slice the chicken and assemble the bowls:
  9. Place rice in the middle, add grilled chicken to one side, then avocado, cucumber salad and shiitakes. Sprinkle avocado with salt. Scatter bowl with sesame seeds and scallions, serve with chop sticks.
  10. NOTES: If going vegan, sub 4-5 large portobello mushrooms for the chicken and add 1 tablespoon oil to the marinade and marinate for 1 hour only. To make gluten free, sub GF soy sauce like Braggs.
  11. If you can’t find toasted sesame seeds, lightly toast raw sesame seeds in a dry skillet until fragrant and golden. They are key. 🙂

Nutrition

  • Serving Size: Chicken only
  • Calories: 198
  • Sugar: 8.4 g
  • Sodium: 619.6 mg
  • Fat: 4.9 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 11 g
  • Fiber: 0.6 g
  • Protein: 25.2 g
  • Cholesterol: 106.5 mg

Keywords: Teriyaki Chicken, Farm style teriyaki chicken, authentic teriyaki chicken, Japanese teriyaki chicken

 

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Comments

  1. What a beautiful and delicious meal! So light and fresh on a hot summer evening. The entire meal came together quickly but tasted like we had worked on it all day.

  2. This recipe is absolutely delicious!! I also made the Furikake rice. Great for meal prep! I didn’t feel like pulling out the grill so I cooked the chicken thighs in the oven. The Furikake seasoning is the bomb! I could eat it from the container!! Thanks, Sylvia for sharing your wonderful recipes!! 🙂

    1. Thanks so much Jean! I totally do eat the furikake from the jar, completely irresistible. 😋

  3. This was very simple and very tasty. I added some julienned carrots and steamed broccoli as well. This will make the regular rotation for dinner!

    1. We made a riff on this tonight — a riff because our grill decided to spontaneously stop working, so we roasted the thighs in the oven for about 30 mins. We were also out of avocado, so skipped that, but the cucumbers were still delish! I we served with some sesame green beans on the side because why not. 🙂 So good! Will make again!

  4. Refreshing and tangy and wonderful! Thank you so much. I did use chicken breasts instead and that turned out just fine 🙂

  5. I also have the The Japanese Farm Food book and love it. Love the beautiful pictures you use in the explanation of the recipe.

  6. This is a family favorite. One time I tried to sub carrots for cucumbers because I forgot to buy one. That did not fly, LOL! My 12 year old loves this recipe. Wish it had a nutrition value though.

  7. Made the portobello version tonight for dinner (with leftovers for lunch tomorrow) – so delicious! If I didn’t need a lunch tomorrow I think I’d polish the rest off tonight! Definitely will be making this regularly, easy for a weeknight dinner. Thanks for sharing. 🙂

  8. I made this last night for my Mother in Law, husband and daughter and we all raved about it. Your recipes are the best!!

  9. Delicious recipe. Thank you for sharing such an amazing and easy recipe, I had a great time making this delicious recipe, a must try dish for everyone. Please keep sharing such quick and easy recipes.

      1. Okay, I thought Farm Style Teriyaki was one of the ingredients listed because the bullet point next to it threw me off. Thanks.

  10. This chicken teriyaki recipe is delicious! I made it for a potluck and my family raved about it. Thank you so much!

  11. Made this recipe with Portobello’s. It was Delicious, Fantastic and Yum. Thank you so much I’m a real fan!
    Warmest regards Deb

  12. I’ve been eyeballing a few different Japanese cookbooks recently and haven’t been able to make a decision which one to get. But your photos and recipe have now made the choice for me – I’m heading over to Amazon right now! ? (I’m also a little jealous about the whole trip to Japan business too!)

  13. Big, scary decision, so congrats for taking the plunge! I did the same thing a few years ago when my kid got older and needed me home more. Difficult decision, but well worth the time spent with your family. Enjoy Japan, your husband and wherever your sabbatical takes you! I have been following you for a few years, and I love, admire and appreciate your hard work and attention to detail. Enjoy!

  14. A very well deserved vacation and break from the madness, Sylvia! I am just so thankful (and excited!) that our wedding made the cut for your wedding season to-do list! 🙂 Your blog is my new favorite daily break from my craziness so thank you for that! Oh, and I can’t wait to try this recipe too. Quick question… do you think I could sub coconut aminos for the soy sauce and it not taste awful?

    1. Kendra! Hi 🙂 Thanks for visiting the blog! That is a great question… I’ve never tried Coconut aminos before… will have to put it on my list! Thanks!

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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