Japanese·non-vegetarian·easy

Chicken Teriyaki Donburi

Name: Chicken Teriyaki Donburi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 600g chicken thighs; 100ml soy sauce; 100ml mirin; 50ml sake; 2 tbsp sugar; 1 tsp grated ginger; 1 clove minced garlic; 1 tbsp vegetable oil; 300g short-grain rice; 600ml water; 2 stalks sliced green onions; 1 tbsp toasted sesame seeds

This chicken teriyaki donburi is a staple in Japanese home cooking, and once you try it, you'll see why. The chicken thighs are pan-seared until golden and juicy, then glazed with a sweet and savory homemade teriyaki sauce that caramelizes beautifully. Served over a bowl of steaming white rice, it's a comforting and satisfying meal that comes together in under an hour. The sauce is the star here—a perfect balance of soy sauce, mirin, sake, and a touch of sugar. I love adding a sprinkle of sesame seeds and some green onions for freshness. It's simple, delicious, and sure to become a weeknight favorite.

40 min(prep 15 + cook 25)

4 servings

600 kcal

Ingredients

chicken thighs600g
soy sauce100ml
mirin100ml
sake50ml
sugar2 tbsp
ginger1 tsp grated
garlic1 clove minced
vegetable oil1 tbsp
short-grain rice300g
water600ml
green onions2 stalks sliced
sesame seeds1 tbsp toasted

Directions

1
Rinse the rice until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam for 10 minutes.
2
In a small bowl, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic to make the teriyaki sauce.
3
Pat the chicken thighs dry and season lightly with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Place chicken skin-side down and cook for 5-6 minutes until golden and crispy. Flip and cook for another 4-5 minutes until cooked through.
4
Remove excess fat from the skillet. Pour the teriyaki sauce over the chicken. Simmer over medium heat, spooning sauce over the chicken, until the sauce thickens and glazes the chicken, about 3-4 minutes. Remove chicken and slice into strips.
5
Fluff the cooked rice with a fork and divide among four bowls. Top with sliced chicken and drizzle with the remaining teriyaki sauce. Garnish with sliced green onions and toasted sesame seeds.
6
Serve immediately and enjoy!

#japanese #chicken #rice-bowl #teriyaki #easy

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