Asian

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 servings
Ingredients: 500 g boneless chicken thigh (preferably skin-on); 1 tbsp cooking oil; 2 pinches salt and pepper; 1 tbsp potato starch (katakuriko) (or cornstarch/tapioca starch); 2 portions cooked Japanese short-grain rice; Garlic Teriyaki Sauce; 2 tbsp Japanese soy sauce (koikuchi shoyu); 2 tbsp sake; 2 tbsp mirin; 2 tsp sugar; ½ tbsp grated garlic (or garlic paste); 2 tbsp dashi stock (liquid, not powder) or water); Toppings; 100 g green cabbage (shredded); finely chopped green onions; Japanese mayonnaise; kizami nori (shredded nori); chili threads; 2 soft-boiled egg (boiled for 6 ½-8 minutes depending on preferred doneness.)

2 servings

porzioni

5 minutes

tempo di preparazione

25 minutes

tempo totale

Inizia a Cucinare

Ingredienti

500 g boneless chicken thigh (preferably skin-on)

1 tbsp cooking oil

2 pinches salt and pepper

1 tbsp potato starch (katakuriko) (or cornstarch/tapioca starch)

2 portions cooked Japanese short-grain rice

Garlic Teriyaki Sauce

2 tbsp Japanese soy sauce (koikuchi shoyu)

2 tbsp sake

2 tbsp mirin

2 tsp sugar

½ tbsp grated garlic (or garlic paste)

2 tbsp dashi stock (liquid, not powder) or water)

Toppings

100 g green cabbage (shredded)

finely chopped green onions

Japanese mayonnaise

kizami nori (shredded nori)

chili threads

2 soft-boiled egg (boiled for 6 ½-8 minutes depending on preferred doneness.)

Istruzioni

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 (katakuriko). 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 Japanese soy sauce (koikuchi shoyu), 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 mayonnaise, kizami nori (shredded nori), chili threads and 2 soft-boiled eggs!

Enjoy!

Nutrizione

Dimensione della Porzione

Calorie

1084 kcal

Grassi Totali

57 g

Grassi Saturi

15 g

Grassi Insaturi

36 g

Grassi Trans

0.2 g

Colesterolo

434 mg

Sodio

1533 mg

Carboidrati Totali

78 g

Fibra Alimentare

2 g

Zuccheri Totali

10 g

Proteine

55 g