Chicken Teriyaki Donburi with Homemade Teriyaki Sauce

Ingredients

• boneless, skinless chicken thighs600g
• soy sauce120ml
• sake60ml
• mirin60ml
• granulated sugar50g
• fresh ginger1 tbsp grated
• garlic1 clove, minced
• neutral oil1 tbsp
• short-grain Japanese rice300g
• water600ml
• green onions2 stalks, sliced
• toasted sesame seeds1 tbsp

Directions

1. 1

   Rinse the rice under cold water until the water runs clear. Drain well. In a medium saucepan, combine the rice and 600ml water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed. Remove from heat and let it steam, covered, for 10 minutes. Fluff with a fork.

2. 2

   While the rice cooks, prepare the teriyaki sauce: In a small bowl, whisk together soy sauce, sake, mirin, and sugar until the sugar dissolves. Set aside.

3. 3

   Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet, add the grated ginger and minced garlic. Sauté for 30 seconds until fragrant. Pour in the teriyaki sauce mixture and bring to a simmer. Cook for 2-3 minutes, until the sauce thickens slightly.

5. 5

   Return the chicken to the skillet, turning to coat evenly with the sauce. Simmer for another 2 minutes, spooning the sauce over the chicken. The sauce should be glossy and thick.

6. 6

   Slice the chicken into strips. Divide the steamed rice among four bowls. Top with the sliced chicken and drizzle with the remaining teriyaki sauce from the skillet. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.