Grilled Chicken on Rice (Chicken Donburi)

This is not really teriyaki, but taste similar.  The chicken is actually like yakitori, just without skewers.

I just dropped a soft poached yolk on the top so that it breaks once you mix with chopsticks and it actually become a kind of “sauce” to this donburi.  Japanese chili powder (ichimi, Shichimi) goes well with this.

• 1 fillet chicken thigh wih skin
• 1 tbs soy sauce
• 1 tbs sake (cooking wine)
• 1/4 tsp grated ginger
• 1/4 small onion
• spring onion (white part)
• 1 egg yolk

1. Cut chicken into cubes.  Mix soy sauce, sake and ginger.  Marinate chicken in the sauce overnight.
2. Slice onion, and cut spring onion into 5cm length.
3. Heat little amount of oil in a pan, and grill spring onion.  Remove from the pan and set aside.
4. In the same pan, grill chicken pieces over medium high heat.  When the bottom of the meat starts to get colored, turn it over and add onion in the pan.
5. Once meat is cooked through remove from the pan.  (onions still stay in the pan)
6. Add 1 tbs of water into the pan, and simmer for few minutes.
7. Arrange chicken and spring onion on steamed rice.  Pour onion and sauce over.  Top with poached egg yolk.

You can arrange it as Oyako Donburi ↓↓↓

At stage 5, leave chicken in the pan and add 2 tbs of water.  Simmer.  Break 1 egg into a small bowl and beat.  Pour egg mixture into simmering water.