see you tamari

Tamari is a Japanese soy-sauce. It's got a cleaner flavor than regular soy sauce, and had a starring role in last night's dinner. Here's a great recipe for teriyaki chicken bowls - using Tamari to make your own teriyaki!

Teriyaki Chicken Bowls

Prep time: 30 minutes

Cook time: 45 minutes

For the rice bowls, you'll need:

1 C. whole grain brown rice
1 head napa cabbage
1 white onion
1 lb. chicken (boneless, skinless breasts)
1 C. teriyaki sauce *recipe below
2 T. tamari
1 t. chili paste
3 T. olive oil

First, make the teriyaki sauce (~15 mins). Measure 1/2 to 2/3 C. in a plastic bag, and marinate your chicken for 20-30 minutes.

While your teriyaki sauce is coming to a bubble, make rice according to package directions. If you're using whole grain rice, which is far superior to his pasty brother white rice in both flavor and nutrition, the cooking process should take about 45 minutes.

Next, slice your onion, and set it aside. Then, shred the entire head of napa cabbage. Heat 3 T. olive oil in a large pot (pasta pot works well), and add the onion. Stir the onion until beginning to brown, then add the cabbage, plus 1/2 C. water, and cover for 5 minutes. Add 2 T. tamari plus 1 t. chili paste and stir to combine. Continue cooking on medium heat, until done to your likeness (can be very crispy, or very wilted - whatever you like).

When your chicken is done marinating, heat your grill/pan, and cook the chicken. Use 1/2 C. teriyaki sauce to baste while cooking, turning every 3 minutes or so for 15-20 minutes, depending on the size of your chicken and the heat of your grill/stove. When your chicken is done cooking, take it off the heat and let it rest for a few minutes, then slice it into very thin slices accross the grain.

To assemble your rice bowl: Measure 2/3 C. cooked rice in the bottom of the bowl. Next, add two tong-fulls of cabbage and onions on top. Next, add some sliced chicken. Top with a small ladle-full of teriyaki sauce, plus hot sauce to taste. Enjoy!

For the teriyaki sauce, you'll need:

1/2 to 2/3 C. tamari
1 1/2 C. water
4 T. brown sugar
3 cloves very finely diced garlic
1 T. ground ginger
1/2 C. water plus 2 T. corn starch, well mixed, to be added at the very end*

In a small saucepan, combine your tamari, water, brown sugar, garlic, and ginger. Whisk well over low heat, until sauce bubbles. Continue to whisk for 10 minutes, then add the corn starch slurry, and whisk well until thickened. (If too thick, add more water or tamari).

Note: This recipe yields +/- 2 C. sauce. You'll need 1 cup for marinade and 1 cup for topping, so divide it into two parts when it's done cooking.

For a tasty dessert:

Grilled Pineapple Rings

Take one whole pineapple, cut the top off. Then, cut the bottom off. Then, cut off the spiky sides, 1 strip at atime. Next, cut your pineapple into 1/2 inch slices. Use a biscuit cutter (or a knife) to remove the woody center. Grill on medium heat for 3 minutes per side. Enjoy!