These delicious sous vide teriyaki chicken bowls were crafted by Cast Iron Cookie from Auckland, New Zealand. Vicki and Alan are the husband and wife team of #anovafoodnerds behind Cast Iron Cookie., a site combining the couples’ passion, both in recipes they have created and those that they just want to share.
Vicki and Alan enjoy cooking for friends and often host dinner parties. When they started cooking the Precision Cooker, their guests often questioned them about the device sitting on the kitchen counter. So, they decided to put together a recipe to share about their new love for sous vide. Here’s their story, along with the link to the full recipe.
Cooking Sous Vide with Cast Iron Cookie
These Sous Vide Teriyaki Chicken Bowls feature perfectly cooked chicken coated in deliciously rich and salty homemade teriyaki sauce, then served with a 63ºC egg, pickled veggies and rice. While this recipe doesn’t ‘need’ to be made sous vide, it’s actually easier that way. It’s a super simple recipe in either case, though the sous vide results will be superior as the egg is fairly hard to emulate without precise control over the temperature.
If you’re not familiar with sous vide, it’s essentially cooking food within a sealed pouch in a water bath. Very simple, but allows for some pretty cool results – plus loads of room for Alan to experiment. Time and temp can be set down to the minute/degree, so you will always get exactly what you expect, when you expect to get it.
We’ve done fish for 20 minutes, perfectly medium steaks in an hour, and left ribs and brisket to slow cook for days. We’ve even started testing fruit as well because it doesn’t break down in a sous vide water bath the same way it would if cooked traditionally due to the ability to control the heat at a much lower temperature.
Making Sous Vide Teriyaki Chicken Bowls with Cast Iron Cookie
Let’s talk Teriyaki Chicken bowls! This dish is seriously awesome. Normally, you would have to marinade the chicken before cooking to get that traditional teriyaki flavor. Because we’re cooking sous vide though there’s no need, because you can do both at the same time. The egg goes straight into the sous vide water bath, too because both are cooking at the same temperature. While cooking the chicken and eggs, you’ll pickle the vegetables and prepare the rice. That way, everything is ready to go right when you’re ready to eat.
After 50 minutes in the water bath, the chicken is full of marinade flavor and the eggs are soft-boiled to perfection. The rice and vegetables should also be prepared at this point, so all you have to do is get a good sear on the chicken. To finish the chicken, throw it in a cast-iron skillet on the stove to give it that beautiful color. Save the marinade to thicken as a sauce and serve in a bowl with the other ingredients.
– Cast Iron Cookie
Wanna makes these tasty teriyaki bowls? Get full recipe online and featured in the Anova App to cook your own sous vide chicken teriyaki bowls in just an hour.
Happy precision cooking, food nerds!