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