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: 4 servings
Cuisine: Japanese
Ingredients: 600g boneless skin-on chicken thighs; 4 tbsp soy sauce; 3 tbsp mirin; 2 tbsp sake; 2 tbsp sugar; 1 tsp fresh ginger (grated); 1 tbsp vegetable oil; 300g short-grain Japanese rice; 540ml water; 3 tbsp white miso paste; 1 liter dashi stock; 200g silken tofu; 3 stalks scallions (sliced); 1 tbsp wakame seaweed (dried)

There are days when you crave a bowl that wraps you in warmth, and this Chicken Teriyaki Donburi is exactly that. Imagine tender thighs glazed in a glossy, homemade teriyaki sauce that clings to each slice, its sweetness perfectly balanced by a hint of ginger and soy. You'll serve it over a bed of steamy short-grain rice, alongside a simple yet soulful miso soup with silken tofu and scallions. The broth, with its earthy white miso and dashi undertones, feels like a hug in a bowl. Together, this duo is more than a meal—it's a pause from the rush, a moment of genuine comfort. I hope you make it on a quiet evening, letting the flavors slow you down.

45 min(prep 20 + cook 25)

4 servings

520 kcal

Ingredients

boneless skin-on chicken thighs600g
soy sauce4 tbsp
mirin3 tbsp
sake2 tbsp
sugar2 tbsp
fresh ginger (grated)1 tsp
vegetable oil1 tbsp
short-grain Japanese rice300g
water540ml
white miso paste3 tbsp
dashi stock1 liter
silken tofu200g
scallions (sliced)3 stalks
wakame seaweed (dried)1 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Rinse the rice under cold water until it runs clear, then cook with 540ml water in a rice cooker or covered pot (bring to boil, then simmer 15 min, rest 10 min off heat).
2
For the teriyaki sauce, whisk together soy sauce, mirin, sake, sugar, and grated ginger. Set aside.
3
Pat chicken thighs dry and season lightly with salt. 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 crisp. Flip and cook another 4-5 minutes.
4
Pour the teriyaki sauce into the skillet around the chicken. Reduce heat to medium and let it simmer for 3-4 minutes, spooning the sauce over the chicken until it thickens and glazes. Transfer chicken to a cutting board and let rest 2 minutes, then slice into 1cm thick strips.
5
Meanwhile, bring dashi stock to a gentle boil in a saucepan. Cut silken tofu into 1cm cubes and add to the stock along with wakame. Reduce heat to low. In a small bowl, dissolve miso paste in a ladleful of hot dashi, then stir back into the soup. Do not let it boil. Garnish with scallions.
6
Divide rice among four bowls, top with sliced chicken, drizzle remaining teriyaki sauce from the pan on top. Serve immediately with miso soup on the side.

#japanese #chicken-teriyaki #donburi #miso-soup

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