Teriyaki-Inspired Chicken Donburi Recipe

About this recipe

Teriyaki-Inspired Chicken Donburi is a flavorful Japanese rice bowl dish featuring tender chicken coated in a glossy, savory-sweet teriyaki-style sauce, paired with perfectly steamed rice and fresh vegetables. This quick and satisfying dinner is perfect for busy evenings, delivering authentic Japanese flavors with minimal effort.

Ingredients

• - Yutaka Sushi Rice
• - Yutaka Mirin Seasoning 150ml
• 300 Ml Takara Cooking Sake - Ryori Shu 13-14%, 300Ml
• 1 Jar Rowse Clear Honey
• - Ginger - 100g
• - Thomas Ridley Fresh British Chicken Thighs
• 1 Bunch Spring Onions 1 Bunch
• 1 Piece Cucumber 1Pc
• - Jalpur Fresh Peas - (Garden Peas)
• 60G Toasted White Sesame Seeds, 60G
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 1 Ltr Ktc Sunflower Oil
• 200G Sugar Snap 200G
• 450G Palm Sugar, 450G

Instructions

1. 1. Rinse 300g of sushi or short-grain rice under cold water until the water runs clear, then add to a rice cooker with 450ml of water. Cook according to the manufacturer's instructions, or simmer on the stovetop for 15 minutes and let rest for 10 minutes.
2. 2. While the rice cooks, prepare the teriyaki-inspired sauce by whisking together 100ml soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp honey, and 1 tsp grated ginger in a small bowl. Set aside.
3. 3. Slice 500g of boneless, skinless chicken thighs into bite-sized pieces. Heat 1 tbsp vegetable oil in a large frying pan over medium heat.
4. 4. Add the chicken to the pan in a single layer and cook for 5 minutes on one side until golden brown. Flip the pieces and cook for another 5 minutes until fully cooked through and no longer pink in the center.
5. 5. Pour the prepared teriyaki-style sauce into the pan with the chicken. Stir to coat the chicken evenly and simmer for 5-7 minutes until the sauce thickens into a glossy glaze.
6. 6. While the chicken simmers, prepare the toppings. Thinly slice 2 spring onions and 1 small cucumber, and julienne 1 medium carrot. Optionally, blanch 100g of sugar snap peas in boiling water for 2 minutes, then drain and rinse under cold water.
7. 7. To assemble, divide the cooked rice into 4 bowls. Top each bowl with the teriyaki chicken, spooning extra sauce over the rice. Arrange the sliced vegetables and sugar snap peas on the side for a balanced and visually appealing presentation.
8. 8. Garnish with a sprinkle of sesame seeds and the sliced spring onions. Serve immediately with optional pickled ginger or a soft-boiled egg on the side for added authenticity.