Chicken Teriyaki Donburi

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 2 tablespoons Sake
• 2 tablespoons Brown sugar
• 2 cloves Garlic
• 1 teaspoon Ginger
• 4 cups Cooked Japanese rice
• 1 tablespoon Sesame seeds
• 2 stalks Scallions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g boneless, skinless chicken thighs into 2.54 cm pieces.
2. 2In a medium bowl, whisk together the 1/2 cup soy sauce, 1/4 cup mirin, 2 tablespoons sake, and 2 tablespoons brown sugar. Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated, to the bowl and whisk again to combine. This is your teriyaki sauce.
3. 3Heat a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
4. 4Pour the prepared teriyaki sauce over the chicken in the skillet. Bring the sauce to a simmer and continue to cook, stirring, until the sauce has thickened enough to coat the chicken and the chicken is cooked through, reaching an internal temperature of 74°C, about 5-7 more minutes.
5. 5Divide the 4 cups of cooked Japanese rice among four serving bowls.
6. 6Spoon the teriyaki chicken and sauce over the rice in each bowl.
7. 7Garnish each bowl with 1 tablespoon of sesame seeds and the 2 stalks of scallions, thinly sliced.

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