Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy teriyaki-glazed chicken served over fluffy steamed rice with a crisp, tangy pickled daikon side to balance the rich flavors. This japanese ready in about 40 minutes pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 15 min Serves 3 Japanese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare quick pickled daikon by combining 1 cup julienned daikon radish with 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl. Stir until sugar and salt dissolve, then set aside for at least 20 minutes.
  2. Step 2: In a small bowl, mix 4 tbsp soy sauce, 3 tbsp mirin, 2 tbsp sake, and 2 tbsp sugar until sugar dissolves to make teriyaki sauce.
  3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 400g bite-sized boneless chicken thighs and cook for 5-6 minutes until browned and cooked through.
  4. Step 4: Pour the teriyaki sauce over the chicken in the skillet and reduce heat to medium. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the chicken.
  5. Step 5: Divide 3 cups cooked Japanese short-grain rice among bowls. Top each with the teriyaki chicken, a spoonful of pickled daikon, and sprinkle with 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Steamed Rice Bowl with Teriyaki Chicken and Pickled Daikon?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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