Lunch Special - Half White Recipe

Rinse the rice under cold water until the water runs mostly clear (about 2–3 minutes). Drain well.

Combine rinsed rice and 1.2 cups water in a small saucepan or rice cooker. If using a saucepan, bring to a gentle boil over medium heat, then reduce to the lowest heat, cover and simmer for 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

While rice rests, mix rice vinegar, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Gently fold this seasoning into the cooked rice with a rice paddle or wooden spoon; avoid smashing the grains. Keep warm and covered.

Pat the chicken dry with paper towels. If the piece is particularly thick, butterfly or pound slightly to an even thickness (~3/4 inch) for even cooking.

Season both sides of the chicken with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. In a small bowl combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp sesame oil and toss or brush lightly over the chicken; let rest 5–10 minutes to marinate briefly.

Heat 1 tsp neutral oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place the chicken skin-side down (if skin-on) and press lightly so it makes even contact. Cook without moving 6–8 minutes until the skin is golden brown and releases easily.

Flip the chicken and reduce heat to medium. Continue cooking 5–8 minutes more until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). If using a thicker piece, cover the pan for a couple minutes to finish cooking through.

Transfer chicken to a cutting board and let rest 5 minutes. Slice across the grain into 1/4-inch to 1/2-inch slices for serving.

While chicken rests, whisk together 2 tbsp chicken stock (or water), 1 tsp soy sauce, 1 tsp mirin and 1/2 tsp cornstarch in a small bowl until smooth.

Return skillet to medium heat, pour the mixture into the pan and bring to a gentle simmer, scraping up any browned bits. Cook 1–2 minutes until slightly thickened. Remove from heat and brush or spoon the glaze over the sliced chicken.

In a bowl toss the spinach (or mixed greens), julienned carrot and sliced green onion with 1/2 tsp rice vinegar, 1/2 tsp soy sauce, 1/4 tsp sesame oil and a pinch (about 1/10 tsp) of salt. Taste and adjust seasoning.

Sprinkle toasted sesame seeds over the dressed vegetables.

Divide the seasoned rice between plates (this recipe yields one hearty lunch serving). Arrange the sliced chicken beside or on top of the rice. Add the dressed vegetable side and a small spoonful of pickled ginger or Japanese pickles if using.

Brush any remaining glaze over the chicken, squeeze half a lemon wedge over the meat if desired, and finish with a light dusting of shichimi togarashi or black pepper and optional nori strips.

Serve immediately while the chicken and rice are warm.