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Japanese “Farm-Style” Teriyaki Chicken (or portobellos), with refreshing cucumber sesame ribbon salad, avocado, and sweet brown rice. Vegan Adaptable! With a video.
Over 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.
Make some Brown rice or this Japanese Furikake Rice .
Add sliced avocado for a bit of richness.
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!
More recipes you may like:
- Teriyaki Salmon with Baby Bok Choy
- Teriyaki Mushroom Lettuce Wraps
- Seasoned Japanese Rice with Furikake
- Asian Cucumber Salad
- Instant Pot Teriyaki Chicken
Japanese Farm-Style Grilled Teriyaki Chicken Bowl
- Prep Time: 4 hours
- Cook Time: 30 mins
- Total Time: 4 hours 30 mins
- Yield: 3-4 1x
- Category: Main
- Method: grilled, baked
- Cuisine: Japanese
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)
Farm Style Teriyaki
- 1 pound chicken thighs ( boneless skinless) Or sub 4 extra large Portobellos ( see notes)
- 8 ounces shitake mushrooms ( optional)
- 1/4 cup soy sauce ( or use GF Braggs Liquid amino acid)
- 1/4 cup mirin
- 1–2 teaspoons grated ginger
- 1 cup rice, rinsed well
- 2 cups water
- Cucumber Ribbon Salad
- 1 large english cucumber
- 1/4 cup rice wine vinegar
- 1 teaspoon honey or sugar
- 1/4 teaspoon salt
- 1 tablespoon toasted sesame seeds
- 1–2 avocados ( one half, per bowl) , peeled, sliced, salted
- 1/3 cup chopped scallions ( or chives)
- 1 tablespoon toasted sesame seeds
- 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)
- After this has marinated, and you are ready to grill, cook the rice.
- 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.
- In the mean time, make the cucumber salad and preheat the grill to medium high.
- 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.
- Slice the avocado and scallions.
- 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.
- Once cooked through, slice the chicken and assemble the bowls:
- 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.
- 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.
- If you can’t find toasted sesame seeds, lightly toast raw sesame seeds in a dry skillet until fragrant and golden. They are key. 🙂
- 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
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.
Thanks so much Brenda- glad you liked it!
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!! 🙂
Thanks so much Jean! I totally do eat the furikake from the jar, completely irresistible. 😋
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!
Glad you enjoyed this Jax!
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!
Perfect Jess- I’m so happy you were able to make this work!
This Dish is Delish! Added pickled ginger & seaweed
Hi Sylvia, this looks amazing. Do you think Tofu would be a good replacement for the chicken or mushroom?
I don’t see why not? sounds good to me! 😉
Refreshing and tangy and wonderful! Thank you so much. I did use chicken breasts instead and that turned out just fine 🙂
Oh Awesome Ann- good to know about the breast- and appreciate you sharing!
I also have the The Japanese Farm Food book and love it. Love the beautiful pictures you use in the explanation of the recipe.
Can I substitute boneless chicken breasts?
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.
This is absolutely delicious! My family agreed…so it’s going on the favorites list!
Great to hear Kristin!
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. 🙂
Awesome Shelly- thanks for sharing!
I made this last night for my Mother in Law, husband and daughter and we all raved about it. Your recipes are the best!!
Thanks Joelle, thanks for commenting and so happy you all liked it!
I made this tonight! I like be all the flavors together, so fresh!
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.
Where can I find Farm Style Teriyaki?
You make it 🙂
Okay, I thought Farm Style Teriyaki was one of the ingredients listed because the bullet point next to it threw me off. Thanks.
Oh! Yes! Thanks- I see how that would be confusing! I can’t seem to get rid of those bullets ;(
What beautiful photos! Love nancy singleton
Paring- not pairing
Awwww, thanks for the inspiration! All the best to you!
This chicken teriyaki recipe is delicious! I made it for a potluck and my family raved about it. Thank you so much!
So glad you enjoyed it! Thanks for sharing Tammy!
Made this recipe with Portobello’s. It was Delicious, Fantastic and Yum. Thank you so much I’m a real fan!
Warmest regards Deb
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!)
This looks and sounds so delicious. Will certainly try it out.
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!
Thanks Petra, it’s been great so far.
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?
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!