{"id":10880,"date":"2017-09-01T09:40:23","date_gmt":"2017-09-01T01:40:23","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=10880"},"modified":"2018-10-25T11:37:35","modified_gmt":"2018-10-25T03:37:35","slug":"30-minute-teriyaki-chicken-don","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/30-minute-teriyaki-chicken-don\/","title":{"rendered":"How to Make a Teriyaki Chicken Rice Bowl with Homemade Teriyaki"},"content":{"rendered":"

\"30-minute<\/strong><\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

I learnt this dish from my good friend, Veronica, who is an excellent cook and shared this recipe with me years ago when we were learning line dancing at the Pasir Ris Community Club. She has her own cooking blog(\u00a0Veronica’s Kitchen )<\/a>where she has shared lots of yummy recipes, so do check it out!<\/p>\n

\"30-minute<\/strong><\/span><\/h1>\n

TRICK OF THE TRADE<\/span><\/h1>\n

This dish is so quick and simple to prepare, even if you are rushing home from work to whip up something to feed the hungry mouths in your household.<\/p>\n

You don’t even need to buy Teriyaki sauce! You can easily make it at home with 3 common pantry ingredients – sugar, light soya sauce and mirin.<\/p>\n

The tricky part is in caramelising the sugar but not get it burnt! It may take some practice, but not to worry, you can refer to my Premium Tips section below (sign up for a free trial here!).<\/p>\n

Here I will show you the 4 stages of the sugar being caramelised, so you know exactly what to look out for and how to control the heat accordingly!<\/p>\n

Note: This recipe is based on a rice cooker cooking time of 20 minutes for 2 cups of rice.<\/em><\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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  • The umami flavour of this dish,<\/strong> which is the combination of sweet sugar and salty light soya sauce in the sauce. Perfect to drizzle on the chicken and rice!<\/li>\n
  • It’s an easy and quick dish to make.<\/strong> You only need 30 mins to make this dish!<\/li>\n<\/ul>\n

    \"30-minute<\/h1>\n

    HOW TO MAKE TERIYAKI CHICKEN DON?<\/span><\/h1>\n
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    1. Wash the Japanese rice and drain dry. Then place the rice in a rice cooker and add\u00a0\u00a0rice cups of water, then set to cook.<\/li>\n
    2. Use the coarse salt to exfoliate the skin of the chicken, then wash thoroughly and pat dry.<\/li>\n
    3. In a pan, add the sugar and fry over medium heat for about 8 minutes or until it becomes sticky and caramel coloured.<\/li>\n
    4. Place the chicken legs skin side down and move them around the pan until they are evenly coated with caramel.<\/li>\n
    5. Then add in the light soya sauce and\u00a0\u00a0bowl (or\u00a0\u00a0ml) of water.\u00a0Cover the pan and let simmer for about\u00a015\u00a0minutes or until the sauce thickens. Stir the chicken occasionally.<\/li>\n
    6. Meanwhile, wash the Japanese cucumber and slice it. Then place it in the fridge.<\/li>\n
    7. Cut the Japanese seaweed into strips, and set aside.<\/li>\n
    8. Once the rice is cooked, transfer into a glass bowl and place it in front of a fan. Then add in the salt and 3 tbsp of Japanese rice vinegar (a little at a time), all while stirring the rice with while hot until well mixed.\u00a0Don’t forget to check on the chicken as well.<\/li>\n
    9. Next, add in\u00a0\u00a0tbsp of mirin and turn the chicken thighs over. Then continue to cook for\u00a03\u00a0mins or until the sauce becomes sticky but not too dry. You can add more water if it is too dry. Then transfer it to a plate.<\/li>\n
    10. Scoop the rice in 2 rice bowls and top with the teriyaki chicken thighs. Sprinkle with sesame seeds, shredded seaweed and assorted chili pepper and serve hot.<\/li>\n<\/ol>\n

      \"30-minute<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n

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      HOW TO CARAMELISE SUGAR <\/strong><\/span><\/h1>\n

      You need to understand the stages of the sugar caramelising, so you can control the fire accordingly.<\/p>\n\n\t\t