While teriyaki originates from Japan, versions of the chicken teriyaki bowl have existed in the United States. for generations. The dish has become as associated with Seattle as pizza is with New York. Japanese-style teriyaki would never have sugar, ginger, or garlic in it, but this is America, and the chicken teriyaki even many Japanese Americans grew up eating is spiked with these aromatics and sweetened with sugar.

Teriyaki is so popular now that you can pick up ready-made bottles of teriyaki sauce at just about any grocery store, but nothing beats homemade teriyaki sauce when it comes to marinating and glazing your juicy chicken thighs. It takes only 15 minutes to whip up and won’t be as thick or sticky sweet as the store-bought variety. Plus, it’ll give your chicken the world-famous sheen that teriyaki is named for.

The teriyaki marinade has only five ingredients: tamari soy sauce, brown sugar, mirin, ginger, and garlic. Once blitzed into a sauce, it’ll transform chicken thighs into a delightfully sweet, savory, and shimmery teriyaki that only needs rice and vegetables to make it into a bowl and satisfying meal.

Rice, of course, is the foundation of a teriyaki chicken bowl. Go for Japanese rice, which is well-suited to soak up the sauce but also maintains some bite. For the vegetables, you can keep it simple with steamed broccoli and carrots or opt for something creamier, like a slaw.

The “yaki” in teriyaki refers to grilling or broiling, so this marinade is ideal for any foods that can handle high heat.

• Salmon
• Firm tofu
• Portobello mushrooms
• Shrimp
• Steak