Teriyaki Chicken Domburi (Japanese Teriyaki Chicken Rice Bowl)
This is another of those real easy ‘meals in a bowl’ (Domburi means "rice bowl") and is one of those incredibly comforting meals. Yet with ‘authentic’ Japanese bowls, chopsticks, chopstick rests and a hefty dash of wasabi on the side, it looks and tastes pretty impressive. Teriyaki Beef or Teriyaki Fish can be made exactly the same way. Clever hmmm?
Serve with Japanese-style steamed rice (ie steamed by the absorption method with a dash of sugar and rice vinegar)
Serves 4.
Ingredients:
|
2 skinless chicken breast fillets |
4 medium white mushrooms |
|
4 courgettes (baby zucchini) |
2 cloves garlic, peeled and finely minced |
|
2 cm piece fresh ginger, peeled and grated |
4 tbspn soy sauce |
|
1 tbspn sugar |
4 tbspn dry sherry or rice wine |
Method:
Mix together garlic and ginger, soy sauce, and sherry or rice wine in a china bowl (not metal) for the teriyaki marinade.
Slice ends off courgettes; slice into half inch diagonal slices. Slice mushrooms roughly.
Marinate whole chicken fillets in the teriyaki marinade for about half an hour. Heat a very small amount (just a couple of tspns) of canola oil in the frying pan. Lift chicken fillets out of the marinade and drain off marinade into bowl; make sure no garlic or ginger is stuck to the chicken as it will burn and taste yecchh.
Fry chicken for a few minutes on each side until golden brown. Remove from pan and scrape out and discard any burnt bits in the pan.
Heat a little more oil in the frying pan, add reserved marinade, adding a little more soy, sherry and even a little water so there is a good amount of sauce and it doesn’t caramelise away to nothing, so burning the garlic. Once the sauce is bubbling gently, add mushrooms, keep on low heat so mushrooms melt or braise rather than saute.
Meanwhile steam rice in rice cooker, and when nearly ready (eg, 5 minutes from end) steam courgette slices over rice until green and tender.
When rice is cooked (if mushrooms and courgettes finish steaming before rice is finished, just turn off heat and cover), slice cooked chicken into fine strips crosswise; pile fluffy rice into bowls and place chicken strips down the centre on top of the rice. Arrange courgette slices to one side of the chicken; arrange mushroom slices on other side; spoon a tbspn or so of teriyaki sauce over top.
(of course you can just cook everything in the same pan; I just think it looks and tastes better when the flavours are kept separate in this way)