Chicken Yakitori Donburi

INGREDIENTS

• 600g Chicken Thigh
• 300g Short-Grain Rice
• 4 tbsp Soy Sauce
• 4 tbsp Mirin
• 4 tsp Sugar
• 4 tsp Cooking Oil
• 2 Spring Onion
• 4 tsp Sesame Seed

STEPS

1. 1

   Rinse 300g of short-grain rice under cold water until the water runs mostly clear. Cook it according to the package directions, then cover and keep warm for about 25 minutes.

   ⏱ 25 min

2. 2

   While the rice cooks, combine 4 tbsp of soy sauce, 4 tbsp of mirin, and 4 tsp of sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 3 to 4 minutes, until slightly thickened. Remove from the heat.

   ⏱ 3 min

3. 3

   Remove the skin and any bone from 600g of chicken thigh, then cut it into 3 cm pieces. Pat the chicken dry with paper towels. Keep the raw chicken, board, knife, and utensils separate from ready-to-eat food, and wash them thoroughly after use.

4. 4

   Heat 4 tsp of cooking oil in a large nonstick frying pan over medium-high heat. Add the chicken pieces in a single layer and cook for 6 to 8 minutes, turning frequently, until browned on all sides and cooked through with clear juices and no pink remaining. The thickest piece should reach at least 75°C for 30 seconds.

   ⏱ 6 min

5. 5

   Pour the prepared sauce over the chicken and simmer for 2 to 3 minutes, turning the pieces, until the sauce coats them in a glossy glaze and the chicken is fully cooked.

   ⏱ 2 min

6. 6

   Divide the warm rice between four bowls. Spoon the glazed chicken and sauce over the rice. Scatter 2 spring onions (thinly sliced) and 4 tsp of sesame seed over the bowls, then serve immediately.