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
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.
3. Add the cooking oil to a frying pan and bring to high heat. Brown the chicken on both sides until very golden
4. Reduce to medium-low heat and add 1 tbsp teriyaki sauce and 1 tbsp water
5. Cover with a lid and simmer for 10 minutes or until cooked through. Flip the chicken half way through
6. Transfer to a chopping board and slice ~0.5cm thick. Pour the pan sauce over the chicken
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
