BEST CHICKEN TERIYAKI RICE BOWLS (TERIYAKI DONBURI) RECIPE – HOW …
Provided by: 177MILKSTREET.COM
Total time: 35 minutes
Cook time: 35 minutes
Yield: 4 Servings
|4 tablespoons sake, divided|
|4 tablespoons plus 1 teaspoon soy sauce, divided|
|1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces|
|1/4 cup mirin|
|2 teaspoons white sugar|
|1 tablespoon finely grated fresh ginger|
|1 1/2 cups finely shredded green cabbage|
|3 medium scallions, thinly sliced on bias|
|2 teaspoons unseasoned rice vinegar|
|1/4 teaspoon toasted sesame oil|
|2 tablespoons cornstarch|
|4 teaspoons grapeseed or other neutral oil, divided|
|4 cups cooked Japanese-style short-grain rice, hot|
- In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours.
Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
- In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
- In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes.
Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken.
Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes.
Remove from heat. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.
HOW TO MAKE TERIYAKI SAUCE FROM SCRATCH
Provided by: Adam and Joanne Gallagher
Total time: 10 minutes
Prep time: 5 minutes
Cook time: 5 minutes
Yield: Makes about 2 cups of sauce
|1 cup (235 ml) low-sodium soy sauce|
|1 cup (200 grams) granulated sugar, see notes for lowering sugar|
|1/2 cup (120 ml) sake (Japanese rice wine), see notes for alternatives|
|1/4 cup (60 ml) rice vinegar|
|1 heaping tablespoon finely grated ginger, see notes|
- Combine ingredients in a saucepan over medium heat and cook, while stirring, until the sugar dissolves. Or, for a thick and shiny sauce, bring the teriyaki sauce to a simmer and cook for an extra 5 to 10 minutes. Cool.
- Store the sauce in the refrigerator for several weeks. You can also freeze the sauce up to 3 months. If it ever seems too thick, thin with a tablespoon or so of water.
ServingSize About 1 tablespoon, Calories 32, FatContent 0g, SaturatedFatContent 0g, CholesterolContent 0mg, SodiumContent 209.7mg, CarbohydrateContent 7.4g, FiberContent 0g, SugarContent 6.7g, ProteinContent 0.6g