Chicken Teriyaki Donburi

Ingredientes

4 tablespoons sake, divided

1 tablespoon cornstarch

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

2 tablespoons grapeseed or other neutral oil, divided

½ cup mirin

¼ cup soy sauce, plus more as needed

1 tablespoon finely grated fresh ginger

½ teaspoon ground black pepper

3 cups cooked Japanese-style short-grain rice

One 3-inch piece cucumber, cut into thin matchsticks (½ cup)

3 scallions, thinly sliced on diagonal

4 teaspoons sesame seeds, toasted

Instruções

In a medium bowl, whisk together 2 tablespoons of the sake and the cornstarch. Add the chicken and toss to coat. In a 12-inch skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half of the chicken in a single layer and cook without stirring until golden brown on the bottom, about 3 minutes. Using a metal spatula, scrape up and flip the chicken, then cook without stirring until golden brown all over, about another 2 minutes. Transfer to a bowl. Return the skillet to medium-high, add the remaining 1 tablespoon oil and repeat with remaining chicken. Discard any fat left in the pan.

Return the skillet to medium and add the mirin, soy sauce, ginger and remaining 2 tablespoons sake. Bring to a simmer and cook, stirring and scraping up any browned bits, until a spoon drawn through leaves a trail, about 5 minutes.

Return the chicken and any accumulated juices to the pan. Add the pepper and cook, stirring, until the chicken is glazed, about 4 minutes. Taste and season with soy sauce. Divide the rice evenly among 4 serving bowls. Spoon the chicken over the rice and top with cucumber, scallions and sesame seeds.

Notas

Don’t use chicken breasts in place of thighs. Chicken breasts dry out quickly, but thighs remain juicy and flavorful, even when slightly overcooked.

Elizabeth Andoh, an author and expert on Japanese cooking, introduced us to this quick but refined take on chicken teriyaki. A good balance of salty and sweet and a light, glaze-like sauce dresses up, but doesn’t overwhelm, chicken thighs. Donburi is a Japanese word that refers to deep, usually ceramic, bowls, as well as to the food served in those bowls—rice with toppings, such as this chicken.