Teriyaki Chicken Thigh Donburi with Soft Egg
Glossy teriyaki boneless thigh over steamed rice with a jammy soft egg, cucumber and sesame. A rice bowl that comes together in half an hour.
Raw materials
Thigh stays tender in the sticky sauce. Cook it skin-free and fast.
Ingredients
Method
Boil the eggs for exactly 6 to 7 minutes for a jammy yolk.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. Cut the thigh into bite-size pieces.
- 02Boil the eggs
Lower the eggs into boiling water for 6 to 7 minutes. Move to iced water, then peel.
- 03Mix the sauce
Whisk the soy sauce, mirin, sugar, ginger, garlic, water and corn flour.
- 04Sear the chicken
Heat the oil in a skillet on medium-high. Cook the chicken for 6 to 7 minutes, turning, until browned.
- 05Glaze
Pour in the sauce. Simmer for 2 to 3 minutes until glossy and thick. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 06Build the bowls
Divide the rice into bowls. Top with chicken and sauce, halved eggs, cucumber, sesame and spring onion.
Questions
What can I use instead of mirin?+
Honey with a little vinegar works. Use 2 tablespoons honey and 1 tablespoon vinegar.
Can I make it ahead?+
Yes. Cook the chicken and keep it in the fridge up to 2 days. Reheat until steaming hot.