I was making teriyaki chicken with steamed broccoli and carrots, but I messed up the timing when browning the chicken and it turned out dry and undercooked. So I wondered, what happens if I add some chicken stock, flour, and butter to the sauce, drop in the vegetables, and let the chicken simmer in the broth to finish cooking? Will I wind up with a Yoshinoya-style toridon?
Nope. It became a tasty but bizarre teriyaki chicken risotto.