New Teriyaki Donburi Recipe

Cook rice

Rinse 2 cups rice under cold water until the water runs mostly clear. Combine rinsed rice and 2.25 cups water in a medium saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and optionally stir in 1 tsp rice vinegar and a pinch of salt. Keep covered and warm.

Make sauce

In a small saucepan combine 1 cup soy sauce, 3 tbs mirin, 2 tbs sake, 2 tbs brown sugar, 1 tbs honey, 1 tsp grated ginger, and 2 tsp minced garlic. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 3–4 minutes to meld flavors.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and set aside, reserving about 1/3 cup of the sauce for glazing/finishing. Let remaining sauce cool to use as marinade.

Marinate protein

Place the 1 lb protein (chicken thighs, salmon, or tofu) in a shallow dish or zip-top bag and pour the cooled marinade over it. Marinate at room temperature 15–20 minutes or in the refrigerator 30–60 minutes. If using tofu, press it first to remove excess moisture and cut into 3/4–1 inch slabs.

Cook protein

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tsp vegetable oil. Remove protein from marinade (reserve marinade for later use or discard if raw chicken residue concerns) and pat lightly dry. For chicken: sear thighs 4–5 minutes per side until deeply browned and internal temp reaches 165°F (74°C); finish by spooning reserved glaze over and cooking 1 more minute. For salmon: cook skin-side down 4–5 minutes, flip and cook 2–3 minutes more until just cooked; brush with glaze. For tofu: sear 3–4 minutes per side until golden and brush with glaze during the last minute of cooking. Transfer cooked protein to a cutting board and slice into bite-sized pieces or strips.

Prepare vegetables

While protein cooks, blanch edamame if using frozen: boil 2–3 minutes then drain. Julienne carrots if not already done. In a small bowl toss carrot matchsticks and edamame with 1 tsp sesame oil and a pinch of salt.

Warm pea shoots

In the same skillet used for protein, reduce heat to medium and add the pea shoots. Toss 30–45 seconds just to wilt slightly—do not overcook. Remove to a plate and keep warm.

Assemble donburi

Divide cooked rice between 4 bowls (about 1/2 cup cooked rice per serving if this yields 4; adjust as needed). Arrange sliced protein on top of each bowl of rice. Add a portion of carrots, a scoop of edamame, and a small handful of pea shoots to each bowl. Drizzle reserved teriyaki glaze over the protein and vegetables (about 1–2 tbs per bowl). Sprinkle sliced green onions and toasted sesame seeds over each bowl.

Serve new teriyaki donburi immediately while warm. Offer extra glaze at the table. Leftover sauce can be refrigerated up to 5 days and reheated gently.