Garlic Teriyaki Chicken Donburi (Rice Bowl)

Name: Garlic Teriyaki Chicken Donburi (Rice Bowl)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 portions
Ingredients: 500 g boneless chicken thigh; 1 tbsp cooking oil; 2 pinches salt and pepper; 1 tbsp Potato Starch; 2 portions cooked Japanese short-grain rice; 2 tbsp soy sauce; 2 tbsp sake; 2 tbsp mirin; 2 tsp sugar; ½ tbsp grated garlic; 2 tbsp dashi stock; 100 g green cabbage; finely chopped green onions; Japanese style mayonnaise; shredded sushi nori seaweed "kizami nori"; chili threads; 2 soft-boiled egg

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
2 portions
Course
Main Course, Lunch, Dinner
Cuisine
Japanese

Garlic Teriyaki Chicken Donburi (Rice Bowl)

Celia Wu

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

Teriyaki Don

500 g boneless chicken thigh preferably skin-on
1 tbsp cooking oil
2 pinches salt and pepper
1 tbsp Potato Starch or cornstarch/tapioca starch
2 portions cooked Japanese short-grain rice

Garlic Teriyaki Sauce

2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin
2 tsp sugar
½ tbsp grated garlic or garlic paste
2 tbsp dashi stock or water

Optional Toppings

100 g green cabbage shredded
finely chopped green onions
Japanese style mayonnaise
shredded sushi nori seaweed "kizami nori"
chili threads
2 soft-boiled egg boiled for 6 ½-8 minutes depending on preferred doneness.

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Instructions

Cut 500 g boneless chicken thigh into bitesize pieces.
Place them in a bowl and sprinkle with 2 pinches salt and pepper and 1 tbsp potato starch. Mix thoroughly until evenly coated.
Heat a frying pan on medium and once hot, add 1 tbsp cooking oil. Once hot, place the chicken thigh in the pan with the skin facing down. Fry for about 4 minutes or until crispy and golden.
Once the skin is browned and crispy, flip the chicken over and fry on the other side for 2 minutes. (Since it will continue to cook in the sauce, the chicken doesn't need to be completely cooked through at this point.)
Mix 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tsp sugar, ½ tbsp grated garlic, and 2 tbsp dashi stock in a small bowl and then pour it into the pan.
Continue to cook until the sauce is thickened to a syrup-like consistency. Mix the chicken to ensure it's fully coated.
Prepare 2 portions cooked Japanese short-grain rice in serving bowls, make sure to leave enough space for chicken.
Top with shredded cabbage.
Place the chicken on top of the cabbage.
Garnish with your choice of toppings. I used finely chopped green onions, Japanese style mayonnaise, shredded sushi nori seaweed "kizami nori", chili threads and 2 soft-boiled eggs!
Enjoy!

Notes

This recipe also works well with other chicken parts such as breast, or other proteins such as salmon, beef or pork. You could even try with firm tofu!