Teriyaki Chicken Don
An easy to make weeknight recipe with a simple, yet flavor-packed marinade.
I only recently learned that teriyaki marinade is usually home-made in Japanese households, and that they do not usually use store-bought marinade. I am guessing it is because they have all the common ingredients for making it at home.
If you find the idea of having to keep around sake, mirin, and sugar troublesome, perhaps you could consider a premixed sauce instead. By chance I came across one called ‘honteri’ in a Japanese supermarket (I bought it because it was on sale and I was curious). It seemed to contain everything except soya sauce for teriyaki marinade.
I gave it a whirl and was pleasantly surprised with the results! I didn’t even need to add sugar as the honteri was already slightly sweetened. I’d definitely be using it in future recipes. In the meantime, please enjoy the recipe below:
- 4 tsp light soya sauce
- 4 tsp honteri sauce (or 2 tsp mirin, 2 tsp sake and 2 tsp sugar)
- 1 boneless chicken thigh
- 5 pieces shanghai baby greens (nai bai) or your favourite Asian green veg
- 1 spring onion, sliced
- 1 portion cooked Japanese rice
- Place soya sauce and honteri sauce in a bowl with chicken and marinate for 20 mins, or overnight in fridge.
- Wash and slice spring onion and shanghai greens.
- Place chicken onto a lined baking sheet and roast in oven at 200C/390F for 20-30 minutes, until cooked through but not dried out.
- While chicken is cooking, you may cook or reheat your rice.
- Remove chicken from oven, slice on clean cutting board.
- To serve, place hot rice in a serving bowl, place chicken and greens on top, and top with sauce from baking sheet and garnish with spring onion.
- For a quicker weeknight meal, use leftover rice, or microwave rice.
- Toasted sesame seeds are a great addition to the meal if you have them.
- Any form of egg would also be a welcome addition to this meal.