I cook often and sometimes in a bid to get the meals out quickly, I stick to the ones that I often cook. It gets boring after a while and I think it’s time to inject some life into my cooking.
Recently, I’m into Donburi, a rice meal topped with any ingredient. Still sounds dull right? Thankfully, I received some inspiration from a cooking book by Aki Watanabe called Donburi which includes a lot of delicious-looking rice meals waiting for me to try. I whipped up a few and love the end result so I thought I should share one of the recipes found in the book, a widely popular meal – Teriyaki Chicken Don. I’m sure many have tried cooking this but I absolutely adore the homemade teriyaki sauce listed in the book, so I thought I should share. I hope she doesn’t mind. This is an adapted version. I have omitted the salt and pepper since I am offering to the little one and soy sauce is tasteful enough for her!
What you would need (yields 2):
Boneless chicken leg 300g (I got mine from the market, deboned)
Canola oil for pan-frying
Nori & wasabi sprouts for ganishing
Mixed chilli powder for seasoning
Soy sauce 40ml
Caster sugar 15g
Mirin 4 tbsp
1. Heat all ingredients for teriyaki sauce in a pan. Simmer until the mixture reduces by half. Set aside.
2. Remove yellow fat from chicken meat.
3. Heat oil in a pan. Pan-fry chicken over medium heat until both sides have browned.
4. Cover with a lid and cook chicken over low heat. When chicken is cooked through, remove from the pan.
5. Clean the pan with kitchen towels and pour in teriyaki sauce. Place chicken in the sauce and heat until the meat is glazed and the sauce thickens.
6. Slice chicken into strips and place on rice. Pour the sauce over.
7. Garnish with wasabi sprouts and nori or toasted sesame seeds.
8. Serve with mixed chilli powder.
Using the recipes found in the book, I’ve also cooked the Tofu and Mushroom Don, adjusting the flavour of the seasoning to suit my daughter. And she loved it!
This is another meal that is inspired by one of the recipes. Not a don but ramen.
The book has inspired me to cook better rice meals. Perhaps you can take a look for yourself? 😉