Chicken Recipe

Rinse and soak

Place the 2 cups of Japanese short-grain rice into a fine-mesh sieve or bowl and rinse under cold water, swirling with your hand until the water runs mostly clear (2–3 rinses). Drain and let the rice sit 10–15 minutes to absorb a little water.

Cook rice

Transfer rinsed rice to a medium pot or rice cooker and add 480 ml water. If using a pot: bring to a boil uncovered over medium-high heat, reduce to low, cover tightly and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a rice paddle or fork.

Optional seasoning

If you prefer lightly seasoned rice, fold 1 tbs rice vinegar into the warm cooked rice after fluffing and let cool 2 minutes before plating.

Prepare chicken

Pat the 600 g chicken thighs dry with paper towels. Trim excess fat if desired. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. If thighs are large, cut each into 2 pieces so they cook evenly.

Make teriyaki sauce

In a small bowl, combine 6 tbs soy sauce, 4 tbs mirin, 2 tbs sake, 2 tbs sugar, 1 tsp grated ginger and 1 tsp minced garlic. Stir until sugar dissolves. In a separate small bowl, mix 1 tbs cornstarch with 1 tbs water to make a slurry and set aside.

Sear chicken

Heat 1 tbs vegetable oil in a large nonstick or stainless skillet over medium-high heat. When oil shimmers, place chicken skin-side down (if skin-on) and press lightly so it makes full contact. Cook until golden and fat renders, about 6–8 minutes. Flip and cook the other side 2–3 minutes until browned.

Simmer in sauce

Reduce heat to medium-low, pour the prepared teriyaki sauce into the pan with the chicken. Spoon sauce over the pieces and simmer gently 5–7 minutes, turning occasionally, until the chicken is cooked through (internal temp 74°C / 165°F) and the sauce has reduced slightly.

Glaze and thicken

Stir the cornstarch slurry, then pour into the pan while stirring the sauce. Cook 1–2 minutes until the sauce thickens to a glossy glaze that coats the chicken. Remove pan from heat. Transfer chicken to a cutting board and let rest 2 minutes; reserve pan sauce.

Slice chicken

Slice the chicken into bite-sized strips or chunks (about 1–1.5 cm / 1/2 inch thick) so it’s easy to eat over rice. Return sliced chicken to the pan briefly (30 seconds) to coat with glaze before assembling, if desired.

Quick pickled cucumber

Thinly slice the seeded cucumber into half-moons (2–3 mm thick). In a small bowl combine 2 tbs rice vinegar, 1 tbs sugar and 1/4 tsp salt; stir until sugar dissolves. Toss cucumber slices in the mixture and let sit at least 10 minutes (can be made ahead and chilled). Just before serving, drain excess liquid.

Prepare garnishes

Trim and thinly slice 2 scallions on the bias. Lightly toast 1 tbs sesame seeds in a dry skillet over low heat until fragrant (1–2 minutes). If using shichimi or chili, have it ready on the table to add heat to individual bowls.

Divide the cooked rice between 4 bowls (about 1/2 cup cooked rice per serving? — actually use remainder of 2 cups raw rice yields about 4 cups cooked; roughly 1 to 1.25 cups cooked per bowl).

Arrange sliced glazed chicken on top of each bowl of rice and spoon additional pan sauce over the chicken and rice (a few tablespoons per bowl) to taste.

Top each bowl with a few pieces of quick-pickled cucumber, a sprinkle of sliced scallions, and toasted sesame seeds. Add a pinch of shichimi togarashi or chili if you like heat.

Serve immediately while the chicken and rice are hot. Leftover chicken and sauce can be refrigerated up to 3 days; reheat gently and add a splash of water to loosen sauce if needed.