Teriyaki Don Recipe

Prep and marinate

Trim any excess fat from the chicken thighs and pat dry. Cut into 1–1.5 inch pieces or leave whole for slicing after cooking. In a bowl combine 1/4 cup soy sauce, 2 tbs mirin, 1 tbs sake, 2 tbs brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp cornstarch; whisk until sugar and cornstarch dissolve. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes and up to 2 hours.

Cook the chicken

Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and shake off excess. Add chicken pieces to the hot pan in a single layer (work in batches if needed) and sear 3–4 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). Reduce heat to medium-low, pour reserved marinade into the pan and simmer gently 1–2 minutes until sauce reduces and thickens to a glossy glaze, stirring to coat the chicken. If the sauce is too thin, mix 1/2 tsp cornstarch with 1 tbs cold water and add to pan to thicken, stirring until glossy. Remove from heat and let rest a minute; slice if cooked whole.

Combine 1/4 cup soy sauce, 2 tbs mirin, 1.5 tbs brown sugar and 3 tbs water in a small saucepan over medium heat. Bring to a simmer and stir until sugar dissolves. Mix 1/2 tsp cornstarch with 1 tbs cold water to make a slurry; whisk into the simmering sauce and cook 1 minute until thickened and glossy. Remove from heat and set aside. Use to drizzle over the finished bowl.

Cook rice

Rinse 1 cup short-grain rice under cold water until water runs clear. Drain and combine with 1.1 cups water in a saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with fork and stir in 1 tsp rice vinegar, 1/4 tsp salt and 1/2 tsp sesame oil (optional).

Prepare vegetables

While rice cooks, blanch 1 cup spinach or mixed greens in boiling water 30 seconds, then plunge into ice water; drain and squeeze out excess water, season lightly with a pinch of salt. Thinly shred 1/2 cup carrot and set aside. Slice scallions thinly.

Assemble the don

Divide warm rice between bowls. Arrange the sliced or chunked glazed teriyaki chicken over the rice. Place blanched spinach, shredded carrot and any pickled ginger on the side. Drizzle reserved extra teriyaki glaze or prepared sauce over the chicken and rice, to taste.

Top each bowl with a soft-boiled egg (6–7 minute yolk for jammy center) halved, sprinkle with toasted sesame seeds, sliced scallions and nori strips if using. Season with freshly ground black pepper and serve immediately.