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Teriyaki Chicken Donburi

 Ingredients (serves 2)

Teriyaki Sauce
  • ¼ cup soy sauce
  • ¼ cup sake
  • ¼ cup mirin
  • 1 tbsp sugar (optional)
Teriyaki Chicken Donburi 
  • 2 tsp cooking oil
  • 1 large chicken breast
  • 1 tbsp teriyaki sauce
  • 1 tbsp water 
  • 2 servings freshly cooked mama san sushi rice
  • 1 cup mama san shelled edamame, cooked 
  • ⅛ cabbage, finely shredded
  • ½ carrot, julienned 
  • ¼ cup mama san sushi ginger 
  • Kewpie mayonnaise 
  • 2 tbsp sliced spring onion greens 
  • S&B nanami/shichimi/7 spice 

Instruction

 1. Combine Teriyaki Sauce ingredients in a large saucepan over high heat
A hand pours a dark liquid from a glass into a silver saucepan on a stovetop with the text,
2. Bring to boil, then turn heat down and simmer until it reduces by half. The consistency should be like a light syrup. The wider the pan, the faster it will reduce so keep an eye on the reduction. For me it takes about 10 minutes.
A small pot containing dark red liquid simmering on a stovetop, with text reading,
3. Add the cooking oil to a frying pan and bring to high heat. Brown the chicken on both sides until very golden
Raw chicken breast searing in a dark non-stick frying pan, with the text overlay
4. Reduce to medium-low heat and add 1 tbsp teriyaki sauce and 1 tbsp water
A hand uses black tongs to sear a piece of chicken in a frying pan on a stovetop.
5. Cover with a lid and simmer for 10 minutes or until cooked through. Flip the chicken half way through 
A hand lifts the metal lid of a cooking pot. Text overlay reads:
6. Transfer to a chopping board and slice ~0.5cm thick. Pour the pan sauce over the chicken
A person's hands use a knife to slice a cooked chicken breast on a brown cutting board.
7. Assemble the donburi bowls starting with the rice, then vegetables, chicken, sushi ginger, a dollop of mayo, spring onions and pour over some extra teriyaki sauce
A bowl of food with teriyaki-glazed meat, edamame, shredded cabbage, and pickled ginger on a metal surface.

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