Garlic Teriyaki Chicken Donburi Rice Bowl

By Sudachi · 40 min

Ingredients

Instructions

1. Cut the 450 g boneless chicken thigh into bite-size pieces.
2. In a small bowl, combine 2 tbsp koikuchi shoyu, 2 tbsp sake, 2 tbsp mirin, 2 tsp sugar and ½ tbsp grated garlic. Set aside near the stove.
3. Put the chicken in a bowl, season with 2 pinches salt and pepper and 1 tbsp potato starch (katakuriko), and toss until each piece has a thin, even coating.
4. Heat a frying pan over medium and add 1 tbsp cooking oil. When it shimmers, place the chicken skin-side down and cook undisturbed for about 4 minutes, until the skin is deep golden.
5. Flip each piece and cook the other side for about 2 minutes. The centers can still be slightly underdone.
6. Pour in the sauce and let it bubble, turning the pieces to glaze them all over. Continue until the bubbles become large and slow and the glaze visibly thickens, then remove the pan from the heat a little early.
7. Mix 1 tbsp toasted white sesame seeds into 2 servings of warm cooked Japanese short-grain rice, then pile it into a donburi bowl, leaving one side clear.
8. Cover half the rice with 1 sheet of hand-torn sushi nori. Spoon the sauce left in the pan over the uncovered half, the side without nori.
9. Season 100 g shredded cabbage with 1 tsp unseasoned rice vinegar (komezu) just before serving.
10. Mound the cabbage over the nori so it covers only that half, then lay the chicken on top.
11. Finish with chopped green onion, a Japanese mayonnaise lattice, kizami nori, a pinch of shichimi togarashi, soft-boiled eggs (6 min 30 sec to 8 min) and chopped takuan piled at the rim, not stirred in. Serve immediately.

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

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GarlicEggScallionRiceCabbageChicken thighNori seaweedDaikon