Teriyaki Chicken Donburi Recipe

Rinse and cook rice

Rinse 2 cups short-grain white rice under cold running water until the water runs nearly clear to remove excess starch. Drain well.

Combine rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

While rice rests, gently fold in 1 tablespoon rice vinegar, 1 teaspoon sugar and 1 teaspoon salt to season the rice. Keep covered and warm until serving.

Prep the chicken

Trim any excess fat from 1 lb chicken thighs and pat dry with paper towel. Slice into 1/2-inch strips or bite-size pieces for easy eating from a donburi bowl.

Make the teriyaki sauce

In a small bowl or measuring cup, combine 6 tablespoons low-sodium soy sauce, 3 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger and 1 teaspoon minced garlic. Stir until sugar dissolves.

Cook the chicken

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if necessary) and cook undisturbed 3–4 minutes until well browned on the first side. Flip and cook another 2–3 minutes until browned and just cooked through.

Pour the teriyaki sauce into the skillet with the chicken. Bring to a gentle simmer and cook 1–2 minutes to meld flavors. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir into the sauce. Simmer 30–60 seconds until the sauce thickens to a glossy glaze that coats the chicken. Remove from heat.

Prepare carrots and edamame

If julienning carrots yourself, cut 1 cup carrots into thin matchsticks. Briefly blanch the carrots in boiling water 30–60 seconds then plunge into ice water to keep crisp-tender (optional). Drain well.

Bring a small pot of salted water to a boil, add 1 cup frozen shelled edamame and cook 2–3 minutes until bright green and tender. Drain and briefly toss with 1/2 teaspoon sesame oil to flavor.

Trim and rinse 1 cup pea shoots. Keep raw — they provide a fresh, peppery crunch in the bowl.

Slice scallions thinly and toast sesame seeds in a dry skillet 1–2 minutes until fragrant (watch carefully so they don't burn).

Fluff the seasoned rice with a fork and divide among 4 donburi bowls (about 1/2 cup cooked rice per serving if making 4; scale if desired).

Top each bowl with an even portion of teriyaki chicken and glaze from the skillet.

Arrange carrot matchsticks, edamame and a small handful of pea shoots alongside the chicken for color and texture.

Sprinkle scallions and toasted sesame seeds over each bowl. Add pickled ginger, furikake or nori strips if using. Serve immediately so the rice stays warm and the pea shoots stay crisp.