Teriyaki Chicken Don

Ingredients

• 1 Chicken Thigh (bone-in or boneless, skin-on or skin-off)
• 1 Wheat Flour (for dredging)
• 1 Kosher Salt (to taste)
• 1 Black Pepper (freshly ground, to taste)
• 2 tbsp Soy Sauce (shoyu)
• 2 tbsp Mirin
• 2 tbsp Sake
• 1 tsp Sugar
• 1 Green Onion (to taste)
• 1 Nori (finely chopped)
• 1 Beni Shouga (to taste)

Instructions

1. 1

   Prepare the sauce by mixing shoyu, mirin, sake, and sugar in a small container until well combined.

2. 2

   Prepare the chicken: pierce the meat all over with a fork, trim excess fat, and ensure uniform thickness by butterflying or flattening as needed.

3. 3

   Season the chicken with salt and black pepper on both sides.

4. 4

   Dredge the chicken in wheat flour, ensuring a light coating.

5. 5

   Prepare the garnish: cut the nori sheet into thin strips.

6. 6

   Heat oil in a pan over medium heat. Place the chicken skin-side down and press lightly to ensure even cooking.

7. 7

   Cook until the skin is browned, then flip and cook the other side until cooked through.

8. 8

   Pour the prepared sauce into the pan and cook until it reduces and thickens to a glossy consistency that adheres to the meat.

9. 9

   Slice the cooked chicken.

10. 10

    Assemble the donburi: serve the chicken over a bowl of steamed rice, drizzle with the pan sauce, and garnish with nori, beni shouga, and chopped green onions.