Chicken Teriyaki Donburi

Real teriyaki is soy, mirin, sake and sugar reduced in the pan the chicken cooked in, so it picks up everything left behind. It takes about ninety seconds and it is the difference between a glaze and a coating.

1. 1

   Rinse the rice until the water runs almost clear, then cook it with 1¼ cups of water, covered, for 12 minutes and leave it to steam off the heat.

   For this step

   • 1 cup (185 g) Japanese short grain rice
2. 2

   Stir the soy, mirin, sake and sugar together in a cup.

   For this step

   • 3 tbsp mirin
   • 2 tbsp sake
   • 1 tbsp (13 g) caster sugar
3. 3

   Lay the chicken skin side down in a cold dry frying pan and only then turn the heat to medium. Starting cold renders the fat instead of seizing the skin.

   For this step

   • 4 (500 g) boneless chicken thighs
4. 4

   Cook for 8 minutes without touching it, until the skin is deep gold and crisp, then turn and give it 5 more.

5. 5

   Pour off the rendered fat, add the sauce and let it bubble for 90 seconds, spooning it over the chicken until it thickens and shines.

   For this step

   • 4 (500 g) boneless chicken thighs
   • 3 tbsp light soy sauce
6. 6

   Slice the chicken, lay it over the rice, pour the pan sauce on top and finish with spring onion and sesame.

   For this step

   • 4 (500 g) boneless chicken thighs
   • 1 cup (185 g) Japanese short grain rice
   • 3 tbsp light soy sauce
   • 2 spring onion
   • 1 tsp toasted sesame seeds

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