Teriyaki chicken Donburi

Today I will teach you how to cook home made Teriyaki chicken donburi (donburi means big rice bowl).
It's also a common addition to bento boxes in Japan.


   ingredients (for 2 people)    

Teriyaki chicken donburi 
☆chicken thigh   200-250g    cubed
☆2 eggs
☆1/2(half) bunch of spinach

sauce
☆1tbsp shoyu(Japanese soy sauce)
☆1tbsp cooking sake(or dry sherry)
☆1tbsp mirin(or honey)
☆1tbsp sugar

＜Method＞1. mix the sauce ingredients in a cup

2. ＜spinach＞

Simply boiled in salted water and drained.When cool enough chop into 2cm strips.

3.＜eggs＞

 Beat  the eggs well into a pinch of salt and pepper.Then  pour into lightly oiled pan stirring well with chopsticks.

The consistency you are looking for like bread crumbs that is small dry and yellow.

It takes only 3mins but you have to really scratch it up with those chopsticks.

4.＜chicken＞

Saute the chicken in a lightly oiled pan.
On medium heat SKIN SIDE DOWN
until skin is crispy.

Then turn over and cover letting the chicken steam until cooked through.
The chicken skin side is very oily, so wipe off  an extra oil in a paper towel.

Turn to low heat adding the teriyaki sauce※(method 1)※ to the chicken,turning often(3-4times) until the sauce is reduced by half.

To complete the Donburi (big rice bowl),the chicken which should be serve warm is arranged on 1/3 of a bowl of hot rice.

1/3each for spinach and egg,the hot sauce is then drizzled mainly over the chicken,but also a little over spinach.

The egg is left undrizzzled for it's beautiful yellow appearance.



Most Japanese home cooking uses mirin(sweet-sake), 

sake(cooking-sake) and shoyu(soy-sauce).

If you can't find them in your local supermarket Japanese food shops are sure to have these and other Japanese ingredients,so please check the internet for your nearest store!!!



Bento box version