Seared Chicken Teriyaki Donburi with Onsen Tamago
This Seared Chicken Teriyaki Donburi is a symphony of savory and sweet, a true comfort dish that transports you straight to a bustling Tokyo eatery. Golden brown chicken thighs, perfectly seared and then glazed in a rich, glossy teriyaki sauce, rest atop a bed of steaming, fluffy rice. The dish is crowned with a delicate onsen tamago, its creamy yolk ready to meld with the chicken and rice, creating an incredibly satisfying, umami-rich experience. This recipe beautifully balances the bold flavors of garlic and ginger with the subtle sweetness of mirin, resulting in a memorable and deeply comforting meal.
Ingredients
- •1 pound boneless, skinless chicken thighs
- •2 tablespoons soy sauce
- •2 tablespoons mirin
- •1 tablespoon sake
- •1 tablespoon granulated sugar
- •1 clove garlic, minced
- •1 teaspoon fresh ginger, grated
- •1 small yellow onion, thinly sliced
- •2 large eggs
- •2 cups cooked short-grain white rice
- •1 tablespoon vegetable oil
- •Optional: 2 scallions, thinly sliced for garnish
- •Optional: 1 teaspoon sesame seeds for garnish
Instructions
- 1
In a small bowl, whisk together soy sauce, mirin, sake, sugar, minced garlic, and grated ginger to create the teriyaki sauce, set aside.
- 2
Heat vegetable oil in a large skillet over medium-high heat. Pat chicken thighs dry, then sear them skin-side down (if skin is present, otherwise flat) for 5-7 minutes until golden brown and crispy.
- 3
Flip the chicken and cook for another 5 minutes until cooked through. Remove chicken from skillet and set aside, keeping warm.
- 4
Add the thinly sliced onion to the same skillet, sauté for 3-5 minutes until softened and translucent, scraping up any browned bits from the chicken.
- 5
Pour the prepared teriyaki sauce into the skillet with the onions. Bring to a simmer, then return the chicken to the skillet, coating it thoroughly with the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken.
- 6
While chicken simmers, prepare the onsen tamago. Gently place eggs into a pot of simmering water (not boiling) for 6-7 minutes for a perfectly soft-cooked yolk and barely set whites. Immediately transfer to an ice bath to stop cooking, then carefully peel.
- 7
To assemble, divide the cooked rice between two serving bowls. Slice the glazed chicken into bite-sized pieces and arrange over the rice.
- 8
Place one onsen tamago on top of each chicken and rice bowl. Drizzle with any remaining teriyaki sauce from the skillet. Garnish with optional sliced scallions and sesame seeds before serving immediately.
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