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Yoshinoya-style teriyaki chicken bowl copycat recipe

The good news is that you can copy the Yoshinoya teriyaki chicken and make your own version at home. You can make a homemade teriyaki sauce or use bottled sauce, and you’ll get a similar flavor. But the secret to this copycat recipe is to cook the chicken the right way. To keep things simple, heat up your grill (gas, charcoal, electric, pellet are all great for cooking chicken). Get ready for a bowl filled with steamed white rice, steamed vegetables, juicy grilled chicken doused in a sweet teriyaki sauce and topped with sesame seeds and spring onions. What makes the dish so special is that the chicken stays tender and juicy but has a nice browned exterior. The teriyaki sauce is also very tasty because it is sweet, savory, and a bit tangy. That’s a result of a tasty mix of soy sauce, mirin, and sugar.
Course Main Course
Cuisine Japanese
Keyword Chicken, Teriyaki
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4
Author Joost Nusselder
Cost $10


  • 4 pieces boneless and skinless chicken thighs
  • 1 tsp salt
  • ¼ cup cooking sake
  • 2 cups white rice
  • 2 cups broccoli
  • 2 cups cauliflower
  • 1 large carrot sliced

For the sauce

  • 10 tbsp soy sauce
  • 5 tbsp mirin
  • 5 tbsp sugar
  • 1 tsp ginger juice
  • 1 garlic clove minced
  • 2 tbsp water
  • 1 tsp cornstarch


  • Cook white rice in a rice cooker according to package instructions (usually about 20 minutes or so).
  • While the rice is cooking, marinate the chicken for about 20 minutes in cooking sake and salt.
  • At this time, you can start to steam the carrot, broccoli, and cauliflower for approximately 10 minutes. To do this, boil water in a large pot. Place the veggies in a steamer bowl or colander on top of the boiling water.
  • Heat up the grill and cook the chicken for about 10-12 minutes, turning the thighs once halfway.
  • To make the sauce, grab a skillet or saucepan and mix together the soy sauce, mirin, sugar, garlic, ginger juice, and water. Let them cook until the sauce begins to boil.
  • Now add the cornstarch to thicken the sauce and simmer for about a minute.
  • Cut up the chicken into long strips.
  • Chop the spring onion.
  • Place the rice in a bowl; on one half of the bowl, add some of the chicken and pour the teriyaki sauce on top. Then add some of the steamed veggies to the other half of the bowl.
  • Garnish the chicken with spring onion and toasted sesame seeds.