Sticky Teriyaki Chicken Strip Don
Glossy sliced chicken fanned over rice with a shower of scallions. Budget-friendly and ready in well under an hour.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 2
- Level
- Easy
Photo: Nadin Sh / Pexels
This rice bowl is budget friendly and on the table in well under an hour. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. Homemade teriyaki is just soy, mirin, sake and sugar reduced until syrupy; it keeps for two weeks in the fridge. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Rinse the rice until the water runs clear, then cook it with a little more water than rice (about 1.1 to 1) until tender and fluffy. Keep it warm.
Sear the chicken in a hot oiled pan until nearly cooked, pour in the teriyaki sauce and simmer, turning, until the sauce reduces to a sticky glaze.
Pack warm rice into bowls, press lightly to flatten and arrange the topping over it.
Garnish with scallions and sesame seeds and serve hot.
Chef's note
Spoon a little of the cooking sauce over the rice before adding toppings.
From the Donburi and Curry counter
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