Mizuna Grilled Chicken Teriyaki Bowl
Sticky teriyaki glaze, tender grilled chicken, steamed rice, and the peppery lift of fresh Mizuna. Balance in every bite.
Sticky teriyaki glaze, tender grilled chicken, steamed rice, and the peppery lift of fresh Mizuna. This bowl is built on balance — sweet and savoury against clean, slightly bitter greens. Fast enough for a weeknight, good enough for guests.
Method
- Make the teriyaki glaze. Combine soy sauce, mirin, sake, and honey in a small saucepan. Bring to a simmer. Add the cornstarch slurry and stir until thickened and glossy. Remove from heat.
- Grill the chicken. Heat a grill pan over high heat. Brush chicken with a little oil. Grill 4–5 minutes each side until cooked through.
- Glaze. Brush teriyaki glaze generously over the chicken in the final minute of cooking. Let it caramelise slightly. Slice into thick pieces.
- Build the bowl. Add steamed rice to each bowl. Lay sliced chicken on top.
- Finish. Add a generous handful of Mizuna alongside the chicken. Drizzle remaining glaze over. Top with sesame seeds and spring onion.
Aeroveg tip: Add the Mizuna fresh and raw — don't be tempted to cook it. The raw greens are the contrast that makes every bite interesting, wilting gently from the heat of the rice.