Teriyaki Chicken Donburi (Rice Bowl)

By Sudachi · 40 min

Ingredients

Instructions

1. Cut the chicken thigh into bite-size pieces. In a small bowl, combine 2 tablespoons soy sauce, 2 tablespoons sake, 2 tablespoons mirin, 2 teaspoons sugar and 1/2 tablespoon grated garlic, and set aside near the stove.
2. Put the chicken in a bowl, sprinkle with 2 pinches of salt and pepper and 1 tablespoon potato starch, and toss until each piece has a thin, even coating.
3. Heat a frying pan over medium heat and add 1 tablespoon oil. When it shimmers, lay the chicken skin-side down and leave it for about 4 minutes, until the skin is deep golden.
4. Turn each piece and cook the other side for about 2 minutes; the centres can still be slightly underdone.
5. 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 sauce visibly thickens, then take the pan off the heat a little early.
6. Mix 1 tablespoon toasted white sesame seeds into 2 servings of warm cooked short-grain rice, then mound it in a donburi bowl, leaving one side clear.
7. Cover half the rice with 1 sheet of hand-torn sushi nori. Spoon the leftover pan sauce over the uncovered half of the rice.
8. Just before serving, toss 100 g shredded cabbage with 1 teaspoon unseasoned rice vinegar.
9. Pile the dressed cabbage on the nori-covered half, then lay the chicken on top.
10. Garnish as you like with chopped green onion, a Japanese mayonnaise lattice, kizami nori, a pinch of shichimi togarashi, soft-boiled eggs and chopped takuan piled at the rim. Serve immediately.

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

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GarlicEggScallionRiceCabbageChicken thighPickleNori seaweed