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

servings

5 minutes

active time

25 minutes

total time

Start Cooking

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.)

Directions

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!

Nutrition

Serving Size

Calories

1084 kcal

Total Fat

57 g

Saturated Fat

15 g

Unsaturated Fat

36 g

Trans Fat

0.2 g

Cholesterol

434 mg

Sodium

1533 mg

Total Carbohydrate

78 g

Dietary Fiber

2 g

Total Sugars

10 g

Protein

55 g