Chicken Teriyaki Donburi
Chicken thighs glazed in a homemade teriyaki sauce — soy, mirin, sake, and a little sugar simmered down until shiny — sitting over a bowl of rice. The sauce from scratch beats any bottle.
Chicken Teriyaki Donburi
Chicken thighs glazed in a homemade teriyaki sauce — soy, mirin, sake, and a little sugar simmered down until shiny — sitting over a bowl of rice. The sauce from scratch beats any bottle.
- Cuisine: Japanese
- Category: main
- Difficulty: easy
Ingredients
- chicken thighs, bone-in or boneless
- soy sauce
- mirin
- sake
- sugar
- fresh ginger, grated
- toasted sesame seeds
- scallions, thinly sliced
Method
- Mix the sauce in a small bowl: 3 tablespoons soy sauce, 3 tablespoons mirin, 3 tablespoons sake, 1 tablespoon sugar, and a small knob of grated ginger (about 1 teaspoon). Stir until the sugar dissolves.
- Cut 2 chicken thighs into pieces roughly the size of your palm. Heat 1 tablespoon neutral oil in a non-stick skillet over medium-high heat. Lay the chicken in, skin-side down if using skin-on, and do not touch it for 3 to 4 minutes — let a golden crust form. Flip and cook another 2 minutes.
- Pour the sauce over the chicken. Turn the heat down a little so it simmers rather than burns. Toss the pieces so the sauce coats them evenly, and let it reduce for 3 to 4 minutes until it is thick enough to cling to the chicken and looks glossy.
- Spoon hot short-grain rice into bowls. Arrange the glazed chicken on top. Drizzle any sauce left in the pan over the rice.
- Finish with a sprinkle of toasted sesame seeds and a few slices of scallion.