Garlic Teriyaki Chicken Donburi

A comforting and flavorful dish featuring tender chicken in a savory teriyaki sauce, served over fluffy rice, and topped with fresh ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 650

Ingredients Method Notes

Ingredients

Chicken preparation

500 g boneless chicken thigh (preferably skin-on) The chicken thigh, with its rich flavor and juicy texture, serves as the star of this dish.
1 tbsp cooking oil This helps achieve that perfectly crispy skin while frying.
2 pinches salt and pepper For seasoning, enhancing the natural flavors of the chicken.
1 tbsp potato starch (katakuriko) This helps in achieving a delightful crispiness on the chicken.

Rice and sauce ingredients

2 portions cooked Japanese short-grain rice The backbone of the donburi, it pairs perfectly with the saucy chicken.
2 tbsp Japanese soy sauce (koikuchi shoyu) Adds depth and umami flavor to the sauce.
2 tbsp sake Brings a hint of sweetness, balancing the savory components.
2 tbsp mirin This sweet rice wine adds a rich flavor and gloss to the sauce.
2 tsp sugar A touch of sweetness to complement the saltiness of the soy sauce.
½ tbsp grated garlic (or garlic paste) Enhances the aroma, making every bite irresistible.
2 tbsp dashi stock (liquid, not powder) or water The base for our flavorful sauce.

Toppings and garnishes

100 g green cabbage (shredded) Adds a nice crunch and freshness under the chicken.
to taste finely chopped green onions For a burst of color and flavor.
to taste Japanese mayonnaise Provides a creamy texture and richness to the dish.
to taste Kizami nori (shredded nori) Adds a touch of umami and a delightful, savory flavor.
to taste chili threads For garnish, giving a hint of heat and visual appeal.
2 soft-boiled eggs (boiled for 6 ½-8 minutes depending on preferred doneness) Creamy and delicious, they complete this dish perfectly.

Method

Preparation

Cut the chicken thighs into bite-sized pieces. In a bowl, sprinkle with salt, pepper, and potato starch, and mix well.
Heat a frying pan over medium heat and add the cooking oil.

Cooking

Cook the chicken skin side down for about 4 minutes until golden. Flip and cook for another 2 minutes.
In a bowl, mix soy sauce, sake, mirin, sugar, garlic, and dashi stock. Pour into the pan with the chicken.
Allow the chicken to cook in the sauce, stirring occasionally until it thickens.

Serving

Prepare two bowls with cooked rice. Layer shredded cabbage, then add glazed chicken on top.
Garnish with green onions, Japanese mayonnaise, kizami nori, chili threads, and place soft-boiled eggs beside the chicken.

Notes

Ensure chicken is well coated with potato starch for a crispy texture. Customize the sauce ratio to your taste. Use fresh garlic for best flavor. Master egg boiling for desired yolk consistency.