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Old 04-29-2018, 03:30 PM
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Default Chicken Teriyaki Donburi - Milk Street

Another new to me and easy recipe, this one from Milk Street, Chris Kimball's (of ATK fame) new venture.

I used two large thighs and served over brown rice, but otherwise, made it as written.



Chicken Teriyaki Donburi


  • 4 tablespoons sake, divided
  • 1 tablespoon cornstarch
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 tablespoons veg. oil, divided
  • 1/2 cup mirin
  • 1/4 cup soy sauce, plus more as needed
  • 1 tablespoon finely grated fresh ginger
  • 1/2 teaspoon ground black pepper
  • 3 cups cooked Japanese-style short-grain rice
  • 1 3-inch piece cucumber, cut into thin matchsticks ( 1/2 cup)
  • 3 scallions, thinly sliced on bias
  • 4 teaspoons sesame seeds, toasted
  • 4 tablespoons sake, divided
Whisk together 2 T sake and cornstarch. Add chicken and toss to coat.

Heat 1 T of oil until it shimmers. Cook half the chicken over med. high heat without stirring, 3 minutes. Scrape up the chicken and flip it; cook another 2 minutes, until golden. Transfer chicken to bowl, add another T oil and repeat with the other half of the chicken.

Discard any fat left in the pan.

To the skillet over med. heat, add the mirin, soy sauce, ginger and the rest of the sake (2 T.), deglaze the pan, simmer about 5 minutes until sauce leaves a trail when a spoon is drawn through it.

Return chicken and any juices to pan, add pepper and cook a few minutes until each piece of chicken is glazed. Taste and season with soy sauce.

Serve chicken over rice in individual bowls, and garnish with toasted sesame seeds and sliced scallions. Serve cucumber matchsticks piled on the sides of bowls.
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chicken teriyaki, donburi, milk street

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