Chicken Teriyaki Donburi-style glazed chicken over rice

Ingredients

Teriyaki sauce

• 100 ml soy sauce
• 100 ml mirin
• 50 ml sake (or dry sherry)
• 2 tbsp sugar
• 1 inch ginger, grated
• 1 garlic clove, crushed

Chicken

• 4 chicken thighs, boneless, skin-on
• 1 tbsp vegetable oil

To serve

• 300 g steamed rice (about 75 g per person)
• 2 spring onions, sliced
• 1 tsp toasted sesame seeds
• 1 sheet nori, shredded (optional)
• 1 soft-boiled egg (optional)

Method

1. Sauce. Combine all sauce ingredients in a small pan. Simmer 5 minutes until syrupy.
2. Chicken. Pat skin dry. Score the skin with a sharp knife (3 cuts). Heat oil in a pan over medium.
3. Cook skin side down. Cook 6-7 minutes until skin is golden and crispy.
4. Flip. Flip and cook 3-4 minutes more.
5. Glaze. Pour 2/3 of the teriyaki sauce over. Cook 1 minute, flip, 1 minute more. Glaze twice.
6. Rest. Remove chicken and rest 3 minutes.
7. Slice. Cut into 1 cm strips.
8. Serve. Over steamed rice. Drizzle with extra sauce. Top with spring onion, sesame, nori, egg.

Tips

• Mirin + soy + sake + sugar. That’s the teriyaki formula.
• Glaze twice. Once mid-cook, once at the end. Builds the shine.
• Serve over freshly steamed rice. The heat melts the glaze into the rice.