Recipe: Teriyakidon (chicken teriyaki rice bowl)
A classic Japanese rice bowl that’s a cinch to prepare.
Donburi, rice bowls topped with fish, meat or vegetables, are one of Japan’s most popular lunchtime meals. Their appeal lies in the fact that they are quick to prepare and can be made from just about anything.
This recipe calls for rice topped with chicken coated in a delicious teriyaki sauce. The addition of pickled ginger ties the dish together beautifully.
Ingredients (for 2 people)
- 100 – 120 g green onion
- 300 g chicken thigh
- 1 teaspoon of salt
- 2 tablespoons of flour
- 20 – 30 g of pickled ginger (half finely chopped, half thinly sliced)
- 2 tablespoons of white sesame seeds
- 2 tablespoons of sake
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
First, cut the green onion into pieces 4 – 5 cm in length. Fry in pan on a medium heat without any oil. Once they have become brown, remove the pieces to a tray.
Prepare the chicken by chopping it into bite-sized pieces. Sprinkle a teaspoon of salt over the chicken and let it rest for 10 – 15 minutes. Remove any liquid that comes out of the chicken with a paper towel.
Next, cover the chicken with 1 tablespoon of flour. Make sure the pieces are evenly coated.
Pour 1 tablespoon of vegetable oil into a frying pan and place this on a medium heat. Saute the chicken until it has browned on one side. Turning the chicken over, place a lid on the pan and allow the second side to cook.
Now for the teriyaki sauce. Mix the sake, soy sauce and mirin in a small bowl. When both sides of the chicken are brown remove any extra oil from the pan with a paper towel then slowly add the sauce from the edge of the frying pan. Cook until the sauce has thickened and has completely covered the chicken.
Finally, mix a bowl of cooked rice with the finely chopped ginger and 2 tablespoons of sesame seeds. Cover with a layer of chicken and garnish with the thinly sliced pickled ginger.