Chicken Teriyaki Mayo Donburi

Posted August 24th, 2015 in Food No Comments »

This has been one of my regular dinner menu at home. My family loves it, and it’s always a pleasure to see empty bowls after meal.

I’ve written few teriyaki recipes here, including spicy chilli version, salmon teriyaki, teriyaki spam onigiri, and teriyaki squid, but I realised I haven’t written the basic recipe for chicken teriyaki! It’s so easy to make – and serving as donburi means less clean-up as everything is placed in a bowl 😉

After eating this, mayonnaise will be your best buddy whenever eating teriyaki chicken!

<Chicken Teriyaki Mayo Donburi> serves 3~4

4fillets (about 500g) Chicken thigh (recommend skin-on)
3tablespoons Mirin
1tablespoon Sugar (I used raw sugar)
1tablespoon Sake
3tablespoons Soy sauce
2 Egg, boiled
1cup Bean shoot (←optional)
1cup blanched Spinach to garnish
steamed rice & Japanese mayonnaise to serve

Heat a frying pan, and spray oil. Grill chicken over high heat to colour both sides.
Wipe any excess oil from the pan using kitchen paper. Add bean shoots to the pan, and stir-fry.
Meanwhile, place mirin, sugar, sake, and soy sauce in a small pan, and bring to gentle boil. Simmer until it thickens slightly.
Serve rice in donburi bowls.
Place bean shoots over rice, using a tong.
Place chicken into the sauce, and then place over the rice. Drizzle extra sauce if required.
Garnish with halved boiled egg and spinach. Sprinkle sesame seeds.
Enjoy with Japanese mayonnaise!