JAPANESE BBQ BOWLS

Directions

RECIPE BY @DRILL_N_GRILL

Pickled Cucumbers

1. Slice cucumbers lengthwise into thin slices. The thinner the better. Using a mandolin is a great option if you have one.

2. Whisk rice vinegar, salt, honey, and sesame seeds into a bowl

3. Add cucumbers to bowl of vinegar mixture and place in fridge until time to plate

Chicken Bowls

1. Place chicken thighs in plastic bag with ½ cup Bachan’s sauce, 2 tsp. ginger, and place in the fridge for 4-12 hours (overnight works best)

2. Add mushrooms to marinade bag 1-2 hours before preparation begins

3. Preheat grill to medium-high heat

4. Prepare rice as desired, set aside if it finishes early

5. Once grill is preheated, add chicken thighs and cook for 12 minutes each side, making sure internal temperature hits at least 165 degrees Fahrenheit

6. Place mushrooms on the grill for the last 5 minutes just to give a little heat and color to them

Plating

1. Divide rice amongst 4 bowls

2. Slice mushrooms , avocado, and chicken thighs and add to the top of the rice

3. Add a few cucumber slices to bowls, making sure to shake off excess vinegar first

4. Garnish with furikake (or toasted sesame seeds), red pepper flakes and sliced green onion

5. Enjoy!