Japanese Chicken Teriyaki Rice Bowl (Donburi)

Recipe Overview & Cooking Metrics

Equipment Needed

• 12-inch heavy stainless steel or cast iron skillet
• Paper towels
• Tongs
• Digital probe meat thermometer

Ingredients

• 1.5 pounds boneless chicken thighs (skin-on delivers best crispy texture)
• 1/4 cup Japanese soy sauce
• 1/4 cup mirin (sweet rice wine)
• 1/4 cup sake (Japanese cooking wine)
• 2 tablespoons brown sugar
• 1 teaspoon cooking oil
• Cooked Japanese short-grain rice (sushi rice or koshihikari), 4 bowls
• 1 cup sugar snap peas or steamed broccoli florets
• 1 tablespoon toasted white sesame seeds and 2 green scallions, sliced
• Pickled red ginger (benishoga) for garnish

Step-by-Step Cooking Instructions

1. Pat chicken thighs completely dry with paper towels. Lightly prick skin with fork tines to prevent curling during searing.
2. In a measuring cup, whisk together soy sauce, mirin, sake, and brown sugar until sugar dissolves completely.
3. Heat 1 teaspoon oil in a 12-inch skillet over medium heat. Place chicken thighs skin-side down in the pan.
4. Cook undisturbed for 7 to 8 minutes over medium heat, pressing gently with a spatula, until chicken skin renders fat and turns deeply golden and crisp.
5. Flip thighs and cook flesh-side for 3 minutes. Use paper towels held with tongs to carefully soak up rendered fat from skillet.
6. Pour the teriyaki sauce mixture around the chicken in the skillet. Simmer over medium-low heat for 3 to 4 minutes, spooning bubbling glaze over chicken until sauce reduces into a thick amber glaze.
7. Check internal temperature reaches 175°F (79°C) on a digital probe.
8. Transfer chicken to cutting board and slice into 1/2-inch strips. Fill bowls with steamed white rice, arrange sliced chicken and snap peas on top, drizzle pan teriyaki glaze generously over rice, and garnish with sesame seeds and scallions.

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Frequently Asked Questions