Aburi Chicken Donburi Recipe

Rinse the rice under cold water, swirling until the water runs almost clear (about 3–4 rinses). Drain in a fine sieve for 10 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to the lowest simmer, cover and cook 12–14 minutes until water is absorbed. Let rest covered 10 minutes off heat.

While rice rests, gently heat rice vinegar, sugar and salt in a small pan just to dissolve (do not boil). Fold seasoning into the cooked rice with a rice paddle or spatula, fanning if desired. Keep covered and warm until assembly.

Bring a medium pot of water to a rolling boil. Add a pinch of salt. Blanch the spinach for 20–30 seconds until wilted and bright green.

Drain spinach and immediately plunge into an ice bath to stop cooking. Squeeze out excess water using hands or a clean towel and roughly chop into 1–2 inch lengths.

Toast the white sesame seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden (about 2–3 minutes). Transfer half the seeds to a mortar and pestle or small food processor and grind to a coarse paste. Reserve the other half for texture.

Combine the ground sesame, reserved sesame, 1 tbsp soy sauce, 1 tsp mirin and 1/2 tsp sugar in a bowl. Mix to form a slightly thick dressing. Toss the chopped spinach into the dressing until evenly coated. Taste and adjust seasoning; set aside until assembly.

Prepare the marinade: whisk together 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, 1.5 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic and 1/2 tsp sesame oil until sugar dissolves.

Score the skin of each chicken thigh lightly in a crosshatch pattern (skin side only) to help render fat and allow marinade to penetrate. Pat thighs dry with paper towels.

Place thighs in a shallow dish or zip-top bag and pour about two-thirds of the marinade over them, reserving the rest for basting and finishing. Marinate at room temperature 15–20 minutes or in the refrigerator up to 2 hours (if refrigerating, bring to room temp 20 minutes before cooking).

Preheat oven to 375°F (190°C) if finishing in oven, or set a heavy skillet (cast iron) over medium-high heat. Heat 1 tbsp neutral oil in the skillet until shimmering.

Place chicken skin-side down in the skillet. Press gently so skin makes even contact. Cook without moving 6–8 minutes until skin is deeply golden and fat has rendered. Flip and cook 2–3 minutes skin-off to color the other side.

Brush with some reserved marinade, then transfer skillet to the oven for 6–8 minutes (or continue cooking on the stovetop over medium-low with lid) until internal temperature reaches 165°F (74°C). Cooking times vary by thickness; aim for fully cooked but juicy thighs.

Remove chicken and let rest 5 minutes. Slice each thigh into 4–6 pieces. Meanwhile, place remaining reserved marinade in a small saucepan and simmer 1–2 minutes to reduce and thicken slightly; brush over sliced chicken or spoon on top.

Sprinkle toasted sesame seeds and sliced scallions over the sliced chicken.

Divide the warm seasoned rice among 4 donburi bowls (approximately 1 cup rice per bowl).

Place a generous portion (about 1/4–1/5 of total) of gomae spinach to one side of each bowl.

Arrange sliced aburi chicken on top of the rice alongside the gomae. Spoon any remaining reduced marinade over the chicken for gloss and extra flavor.

Garnish each bowl with additional toasted sesame seeds, sliced scallions, and optional pickled ginger or nori/shichimi to taste.

Serve immediately while chicken and rice are warm.