Chicken Teriyaki Donburi (Rice Bowl)

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 0.5 cup Soy sauce
• 0.5 cup Mirin (sweet rice wine)
• 0.25 cup Sake (rice wine)
• 2 tablespoons Brown sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Vegetable oil
• 4 cups Cooked white rice
• 2 stalks Green onions
• 1 tablespoon Sesame seeds

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

Instructions

1. 1In a medium bowl, whisk together the 0.5 cup soy sauce, 0.5 cup mirin, 0.25 cup sake, 2 tablespoons brown sugar, 1 tablespoon ginger, and 2 cloves garlic until well combined. This is your teriyaki sauce.
2. 2Prepare the chicken by cutting the about 680 g boneless, skinless chicken thighs into bite-sized pieces, about 2.54 cm cubes.
3. 3Heat the 1 tablespoon vegetable oil in a large 30.48 cm skillet over medium-high heat, which is about 190°C. Add the cut chicken pieces to the hot skillet and cook, stirring occasionally, until they are browned on all sides, approximately 5-7 minutes.
4. 4Pour the prepared teriyaki sauce over the browned chicken in the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low, about 150°C. Continue to cook, stirring occasionally, until the sauce has thickened to coat the chicken and the chicken is cooked through, reaching an internal temperature of 74°C, about 8-10 minutes.
5. 5While the chicken is simmering, prepare your garnishes. Slice the 2 stalks of green onions thinly.
6. 6To serve, divide the 4 cups of cooked white rice among four bowls. Spoon the teriyaki chicken and sauce over the rice.
7. 7Garnish the chicken teriyaki donburi with the sliced green onions and sprinkle with 1 tablespoon sesame seeds.

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