Teriyaki Bowls
Our teriyaki sauce is house-made — soy, mirin, brown sugar, ginger, garlic — reduced down so it glazes (not drowns) the protein. Brushed on at the end of the cook so it caramelizes against the flat-top instead of pooling at the bottom of the bowl.
Available at both Midlothian (402 E Main St) and Waxahachie (503 N Hwy 77). Folks from Red Oak, Cedar Hill, Mansfield, and Ovilla drive in for it because most teriyaki around here comes pre-sauced from a bag — ours doesn't. Below: the protein options, our three popular sizes, FAQs.
Prices below are starting points. Call (469) 336-7689 or use the virtual receptionist for an exact total based on your build.
Balanced — leans slightly sweet from the brown sugar and mirin, but the soy and ginger keep it from being syrupy. We don't add corn syrup or thickeners.
Yes — extra teriyaki is $0.50 per ramekin. Most folks get one extra; the bowl itself is glazed enough.
Standard teriyaki uses regular soy (contains gluten). We can make a tamari-based version on request — call 30 minutes ahead so we can prep it fresh. {TODO: confirm tamari availability at both locations}
Hibachi is the cooking method (flat-top with butter, salt, pepper, light soy). Teriyaki is the same flat-top + a finishing glaze. Same proteins, different finish.
Yes — kids' teriyaki chicken on rice is one of our top-three orders. Mild sauce, no spice.
Large pickup orders (10+ bowls, sauce on the side for travel) work great. Call 30 min ahead. {TODO: confirm full delivery service}
Skip the line — order with the virtual receptionist, pay through chat, walk in and grab your bag.