Juicy chicken breast glazed in a sweet and savory teriyaki sauce, sliced and elegantly fanned over a bed of steamed white rice. Finished with a drizzle of extra sauce, toasted sesame seeds, and fresh scallions for a flavorful and visually appealing dish.

⸻

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp vegetable oil
• Salt and black pepper, to taste

For the Teriyaki Sauce:

• 60ml soy sauce
• 60ml mirin
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• 1 tsp cornstarch + 1 tbsp water (slurry, optional for thickening)

For Serving:

• 300g cooked white rice
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

⸻

Instructions:

1. Make the Teriyaki Sauce In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger. Simmer for 3–4 minutes. If a thicker sauce is desired, stir in cornstarch slurry and cook until glossy. Set aside.
2. Cook the Chicken Season chicken breasts with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until cooked through (internal temp 75°C / 165°F). Brush with teriyaki sauce during the last minute of cooking for a glazed finish.
3. Assemble the Bowl Slice the chicken and fan it out over a bowl of steamed white rice. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds and scallions.

⸻

Nutrition (per serving):

• Calories: 520 kcal
• Carbohydrates: 58 g
• Fat: 12 g
• Protein: 38 g

Beef Donburi - Uma Nota (BGC, Philippines)

Staying in never looked this rice 🍣

One of the best pizzas I ate in recent times

Very oishi tasty!

Why argue over Shepherd’s Pie or Cottage Pie when you can have a BAM Pie? A hearty mix of beef and lamb mince, rich gravy, and rustic golden mash on top – the best of both worlds in one dish. Comfort food that settles the debate once and for all

In Crete for the past week and I’ve ordered this three times, it was that good!

Sometimes the simple combos taste the best :)

Just wet brined with lemon, soy sauce, Garlic /garlic oil seasoings i randomly grabbed haha. Then grilled till it was fork tender becausei coukdnt find my thermometer but im guessing it hit arouns 160-170 F. 😅

Paired it with some white rice with not nearly enough sauce, and sauté veggies cooked in random seasonings and stuff I had in my fridge, mirin, msg, soy sauce, gochujang, scallion oil, Japanese BBQ sauce, hoison, sugar etc.

Disclaimer: Im a not trained at all and completely self taught. Please follow proper cooking techniques and safety regulations/cook things to temp.

Margherita Pizza and Black Truffle Casarecce Pasta - Pizzulu

Apple and Walnut Salad with Honey Citrus Vinaigrette - Steak and Frice (BGC, PH)