an ode to silverlake ramen (easy teriyaki chicken and rice bowl)

Inspired by the karaage chicken bowl at Silverlake Ramen in Silverlake, CA.

Minimum time to cook: 20 minutes (if using pre-cooked chicken), 30 minutes (if cooking your own chicken)

Serves 2-3 people

Ingredients

• 1.5 cups short-grain rice
• 3 cups water
• 1 small carrot
• ½ cup white vinegar, or ¼ cup each white vinegar and rice vinegar
• 1 small knob or slice of fresh ginger (optional)
• Kosher salt
• Black pepper
• 1 Tbs neutral oil
• 1 pkg boneless, skinless chicken breast (1.25-2 lbs)
• 1/3 cup teriyaki sauce, plus more
• ¼ cup mayonnaise (ideally Kewpie)
• 1 Tbs hot sauce
• 3 scallions (optional)
• Sesame seeds (optional)

Directions

Click on each bullet point to expand more detailed instructions.

Pat chicken dry with paper towels, then season with salt and pepper. Set aside. Grate carrot and combine with white vinegar, large pinch salt, and ginger (if using) in a jar. Shake to combine. Place in fridge for at least 15 minutes.

1. Remove chicken from package. Using paper towels, pat dry both sides of each piece. Use a large pinch of salt and several grinds of pepper to season each side of each piece.
2. Grate carrot using the large holes on a box grater. In a glass jar with a lid, combine carrot with vinegar(s), a large pinch of salt, and ginger (if using). Carrot should be fully submerged in vinegar. Add more to cover if necessary.
3. Shake to distribute the vinegar, then place the carrots in the fridge for at least 15 minutes.
4. Note: The pickled carrots can also be made up to a week in advance.

In a heavy-bottomed skillet, begin preheating oil. Rinse rice and begin cooking.

1. In a heavy-bottomed skillet, like cast iron or stainless steel, begin heating the neutral oil over medium to medium-low heat. (Technically, you’re supposed to let the cast iron or stainless steel preheat for about five minutes first, and THEN add the oil once the pan is fully preheated. If you have time and desire to do this, I’m impressed and proud of you!)
2. In a medium saucepan or fine-mesh sieve, rinse and drain rice 3-4 times under the kitchen faucet. Once rice water runs clear, drain one final time and then add 3 cups water to the pot.
3. Set the rice pot on the stove over medium to medium-high heat to bring to a boil. Once rice has reached a boil, reduce to simmer and cover for 15 minutes or until all the water is absorbed.

Pat chicken dry a second time, then lay chicken pieces in skillet. Cook, undisturbed, for about 5-8 minutes, then flip and repeat. Move chicken to a plate or bowl and let cool slightly, then shred.

1. At this point, salt may have drawn out more moisture from the chicken. Pat dry with paper towels one more time.
2. Lay chicken pieces in skillet, being careful not to crowd. You may need to cook the chicken in multiple batches.
3. Let chicken cook for 5-8 minutes, or until golden brown and easily released from the skillet. Flip and cook for another 5-8 minutes or until chicken reaches an internal temperature of 165 degrees.
4. Turn off stove. Using tongs, move chicken pieces to a bowl or plate to cool a bit. Shred chicken using two forks or, if cooled enough, using fingers.

At this point, rice should be done. Stir to fluff. Combine teriyaki sauce with shredded chicken. Combine hot sauce and mayonnaise, then thin with ½ tsp-1 tsp water. Chop scallions and peas, if using.

1. Check rice through lid to see if all water has been absorbed, and keep cooking if not. Once rice is done cooking, turn off stove and fluff rice with a fork. Wrap the pot lid in a towel and replace on rice pot, then move the pot off heat to let the rice steam.
2. Add teriyaki sauce to shredded chicken and stir to coat. Depending on how much chicken you’re using, you may need to add more sauce.
3. In a small jar, combine hot sauce, mayonnaise, and water. Shake to combine.
4. Chop white and light green parts of scallions. Chop pea pods into slivers.

To assemble: In a bowl, add rice and chicken, then top with quick-pickled carrots, scallions and peas, spicy aioli, more teriyaki sauce, and sesame seeds. Enjoy!

How To’s

1. How to make this faster:
   • Instead of cooking chicken breast, use any leftover cooked chicken or buy a rotisserie chicken and pick off the amount you’d like to use.
   • Use chicken nuggets or frozen breaded chicken instead of shredded chicken.
   • Buy frozen, pre-cooked, microwaveable rice in packages (or make your own!).
2. How to make this clean up easier:
   • Make the aioli in a plastic sandwich bag, squishing to combine. Cut the very tip of the corner of the sandwich bag, then squeeze straight onto rice bowl. This makes the aioli harder to store, so try making half the recommended amount of aioli and then making more as needed.
3. How to use this best:
   • Make double the chicken, double the aioli, and double the pickled carrots for excellent additions to other meals throughout the week, or to create different kinds of easy teriyaki chicken and rice bowls throughout the week.
   • To bulk this meal up a little bit, feel free to add vegetables of choice such as snow peas, sugar snap peas, bell pepper, broccoli, etc.

love you stay fed!