Tenderstem Royale^® and Chicken Teriyaki Rice Bowl

A wholesome and comforting Japanese-inspired dish made a little more special with Tenderstem Royale^®. With a delicious hit of umami flavouring, this dish has been created by Twigg Studios – perfect for warming up your dinner guests.

Preparation time

10 minutes

Cooking time

45 minutes

Serves

Ingredients

You'll need:

300g whole grain rice
180g Tenderstem Royale^®
400ml dashi stock or water
4 chicken breasts cubed
1 tbsp sesame oil
1 tsp sesame seeds

For the sauce:

100ml mirin
100ml dark soy sauce
Juice of 1/2 a large orange
4 tbsp sugar

For the topping (optional):

Edamame beans
1 tsp sesame seeds
2 spring onions
A handful of chives, roughly chopped
14g Yutaka Sushi Nori, roughly chopped

Method

Place the whole grain rice in a pan. Add the water or dashi stock, bringing it to the boil and cover, reduce to a low heat. Cook the rice for 40-50 minutes, until all the liquid has been absorbed.
For the sauce, combine the mirin, dark soy sauce, orange juice and sugar in a bowl and set aside.
Heat half of the sesame oil in a pan on a medium to high heat, add the chicken to the pan and lightly brown to seal. Add the sauce to the pan and reduce until the sauce is thick and sticky and the chicken is cooked through.
Heat the remaining sesame oil in a wok and stir fry the Tenderstem Royale^® for 3 minutes, turning halfway through. Throw in a tsp of sesame seeds and cook for a further minute.
To serve, top the rice with the chicken, Tenderstem Royale^®, edamame beans, sliced spring onions, sesame seeds, chopped chives and nori. Enjoy!
TOP TIP: For a meat-free option, use 280g firm tofu, pat dry and fry each side until golden. You can also buy ready cooked edamame beans.