Japanese·non-vegetarian·easy

Chicken Teriyaki Donburi with Miso Soup

Name: Chicken Teriyaki Donburi with Miso Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300g boneless chicken thighs; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp sake; 1 tbsp sugar; 1 tsp fresh ginger (grated); 1 tbsp vegetable oil; 400g (cooked) steamed Japanese short-grain rice; 2 tbsp white miso paste; 500 ml dashi stock; 100g silken tofu (cubed); 1 tbsp dried wakame seaweed; 2 stalks green onion (sliced)

There's something magical about the first bite of a perfectly glazed chicken teriyaki donburi—thick, glossy slices of caramelized thigh meat nestled on a bed of steamed rice, with the savory-sweet sauce soaking into every grain. You’ll feel the warmth of a classic Japanese home kitchen as the aroma of soy, mirin, and ginger fills the air. To complete the experience, a bowl of silky miso soup with tofu and wakame offers a comforting, umami-rich companion. This isn't just a meal; it's a quiet moment of balance and satisfaction, where each element—from the tender chicken to the soothing broth—invites you to slow down and truly savor the harmony of authentic Japanese flavors.

45 min(prep 20 + cook 25)

2 servings

520 kcal

Ingredients

boneless chicken thighs300g
soy sauce3 tbsp
mirin2 tbsp
sake1 tbsp
sugar1 tbsp
fresh ginger (grated)1 tsp
vegetable oil1 tbsp
steamed Japanese short-grain rice400g (cooked)
white miso paste2 tbsp
dashi stock500 ml
silken tofu (cubed)100g
dried wakame seaweed1 tbsp
green onion (sliced)2 stalks

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Start by making the teriyaki sauce: in a small bowl, whisk together soy sauce, mirin, sake, sugar, and grated ginger until the sugar dissolves. Set aside.
2
Pat the chicken thighs dry with paper towels. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the chicken skin-side down and cook for 5-6 minutes until golden and crispy. Flip and cook the other side for 4-5 minutes until fully cooked through. Pour the teriyaki sauce into the pan and let it simmer for 2-3 minutes, turning the chicken to coat evenly, until the sauce thickens into a glossy glaze. Remove from heat and let rest for 2 minutes, then slice into thick strips.
3
While the chicken rests, prepare the miso soup. In a medium saucepan, bring the dashi stock to a gentle simmer over medium heat. Add the cubed tofu and rehydrated wakame (soak in cold water for 5 minutes, then drain). Cook for 2 minutes. Remove from heat and stir in the white miso paste until fully dissolved. Taste and adjust with a little extra miso if needed. Garnish with sliced green onions.
4
To assemble the donburi, divide the hot steamed rice between two deep bowls. Arrange the sliced teriyaki chicken on top, drizzle any remaining glaze from the pan over the chicken. Serve each bowl with a generous ladle of miso soup on the side.
5
Enjoy immediately while the chicken is warm and the soup is soothing—this is your moment of pure comfort.

#japanese #chicken #comfort-food #quick-dinner

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