Garlic Teriyaki Chicken Donburi (照り焼き丼)

By Sudachi · 35 min

Ingredients

Instructions

1. Cut the chicken thigh into bite-size pieces. In a small bowl, mix the soy sauce, sake, mirin, sugar and grated garlic and set aside by the stove.
2. Put the chicken in a bowl, sprinkle with salt, pepper and potato starch, and toss until each piece has a thin, even coating.
3. Heat a frying pan over medium with the oil. Once it shimmers, place the chicken skin-side down and cook undisturbed for about 4 minutes, until the skin is deep golden.
4. Turn the pieces and cook the other side for about 2 minutes. The centres may still be slightly underdone.
5. Pour the sauce over the chicken and let it bubble down, turning the pieces to coat them. Continue until the bubbles become large and slow and the glaze visibly thickens, then remove the pan from the heat a little early.
6. Mix the toasted sesame seeds into the cooked rice and pile it into a donburi bowl, leaving one side clear.
7. Cover half of the rice with the nori sheet. Spoon the sauce from the pan over the uncovered half of the rice.
8. Just before serving, toss the shredded cabbage with the rice vinegar and mound it on the nori half only.
9. Lay the chicken on top and add your toppings: chopped green onion, mayonnaise, kizami nori, shichimi, soft-boiled eggs and takuan at the rim. Serve immediately.

Summarized from Sudachi's video. Watch it for the details.

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GarlicEggScallionRiceCabbageChicken thighNori seaweedDaikon