Chicken Teriyaki Donburi (Rice Bowl)

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 1/4 cup Sake (cooking)
• 2 tablespoons Sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 4 cups Cooked Japanese rice
• 2 stalks Green onions
• 1 tablespoon Sesame seeds

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, combine the 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (cooking), 2 tablespoons sugar, 1 tablespoon ginger, and 2 cloves garlic. Stir until the sugar is dissolved. This is your teriyaki sauce.
3. 3Place a 30.48 cm skillet or wok over medium-high heat. Add the 1 tablespoon vegetable oil and heat until it shimmers, about 1 minute. This is approximately 190°C.
4. 4Add the cut chicken pieces to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5Pour the prepared teriyaki sauce over the chicken in the skillet. Continue to cook, stirring, for 3 to 5 minutes, until the sauce thickens slightly and coats the chicken pieces. It should look glossy.
6. 6Divide the 4 cups of cooked Japanese rice among four serving bowls. Top the rice with the teriyaki chicken.
7. 7Slice the 2 stalks of green onions thinly. Sprinkle the sliced green onions and 1 tablespoon sesame seeds over the chicken in each bowl before serving.

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