Teriyaki Chicken Bowl (Donburi)

Ingredients

• Rice

  Brown, Instant - Safeway

  280g

• Water

  Plain, clean water

  4 cup or 947g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Sake

  Alcoholic beverage, made from rice

  1 tbsp or 15g

• Kotterin Mirin

  Kikkoman

  4 tablespoon or 400g

• Brown sugar

  2 tsp brownulated or 6g

• Ginger

  Spices, ground

  15g

• Chicken thigh

  Broilers or fryers, meat only, raw

  10 thigh, bone and skin removed (yield from or 410g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  1 tbsp or 10g

• Oil

  Submarine Sandwich - Wegmans

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  15g

Directions

1. Rice
2. Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.
3. Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
4. Chicken Teriyaki Bowl
5. Mix teriyaki sauce - Add soy sauce, sake, mirin, and sugar in a bowl. Use a grater to grate the ginger into the mixture and whisk until well mixed. Set aside.
6. Tenderize and season chicken - Tenderize the chicken so they are the same thickness. Generously season on both sides with salt, pepper, and garlic powder.
7. Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook for 5-7 minutes until the skin turns golden. Then turn the chicken thighs over, add a tablespoon of water to the pan, and cover with a lid. Cook for an additional 8-10 minutes or until the internal temperature reaches 165F in the thickest part.
8. Simmer in sauce - Reduce the heat to low, then pour the teriyaki marinade over the chicken. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.
9. Cut chicken and assemble - Place the chicken on a cutting board and slice into strips. Divide rice into bowls, place the chicken on top of the rice, and drizzle with the teriyaki sauce from the pan. Sprinkle the chicken with sesame seeds and green onions.
10. (source: https://theheirloompantry.co/teriyaki-chicken-bowl-donburi/)

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