Yoshinoya Style Teriyaki Chicken and Vegetable Bowl Recipe

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Yoshinoya Style Teriyaki Chicken and Vegetable Bowl
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  1. Cook rice according to directions.
  2. Slice onion thinly. Cut chicken into bite-sized pieces, removing bones. Put soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and simmer for a few minutes.
  3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (3-4 minutes), drain them. Add chicken and drained vegetables into the pan and simmer for a few minutes.
  4. Serve hot steamed rice in a deep rice bowl. Put the chicken and vegetable topping on the top of rice. Place some beni shoga on the top if you would like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 813.06 Kcal (3404 kJ)
Calories from fat 17.94 Kcal
% Daily Value*
Total Fat 1.99g 3%
Sodium 2527.3mg 105%
Potassium 402.93mg 9%
Total Carbs 172.98g 58%
Sugars 13.58g 54%
Dietary Fiber 4.77g 19%
Protein 19.56g 39%
Vitamin C 23.2mg 39%
Iron 8.7mg 48%
Calcium 57mg 6%
Amount Per 100 g
Calories 226.94 Kcal (950 kJ)
Calories from fat 5.01 Kcal
% Daily Value*
Total Fat 0.56g 3%
Sodium 705.41mg 105%
Potassium 112.46mg 9%
Total Carbs 48.28g 58%
Sugars 3.79g 54%
Dietary Fiber 1.33g 19%
Protein 5.46g 39%
Vitamin C 6.5mg 39%
Iron 2.4mg 48%
Calcium 15.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
  • 21

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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