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Chicken Teriyaki Rice Bowls (Teriyaki Donburi)
Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. Meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar. In this recipe, our adaptation of one taught to us by Japanese food authority Elizabeth Andoh, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also throw together a simple cabbage slaw.
4
Servings
Tip
Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking.
35 minutes
Ingredients
-
4
tablespoons sake, divided
-
4
tablespoons plus 1 teaspoon soy sauce, divided
Directions
-
01In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
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May 13, 2023
Sooooo good
Perfect combination of sesame, sweet, crunchy. Love!
November 17, 2022
Delicious! Added to my regular rotation!
This is a major hit and has become a once or twice monthly staple. We have a gluten and corn allergy in the house, so I use coconut aminos in place of the soy sauce and arrowroot in place of the cornstarch (though slightly less than the recipe calls for as arrowroot can be a bit gummier than cornstarch). I usually pair it with some quickly blanched or stir fried veggies and whatever rice I have on hand (or quinoa if it's already made). I top it off with some toasted slivered almonds and a chiffonade of mint and basil. The leftovers are great the next day for lunch (and there's usually a bit of a scuffle as to who will claim them).
November 6, 2022
Great for a weeknight
This was flavorful and easy. I will definitely make it again and make some fun variations.
This was an awesome dish, I did cut back on the chicken as I had some trumpet mushrooms and frozen edamame to add. I microwaved the mushrooms to remove some moisture and then added them with the chicken. The mushroom water I added to the soy-ginger sauce. Topped it off with some togarashi powder which added some heat.
A real masterclass in flavor balance, simplicity, and pure joy of food. It is very fun and relaxing to make, and is a powerhouse of flavor along with being a balanced meal. This is our kids' favorite meal (and one of ours too), and makes a regular appearance multiple times each month! Thank you!
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Spectacular dish for a Tuesday night we were searching for more.