00:00My reader left this on my tarek chicken donburi. It exceeded my expectations by far.
00:05The usual Japanese tarek has no garlic. This one gets grated in row.
00:09Straight into the glossy tarep. Start in there.
00:13Cut 450 grams of boneless chicken thigh, skin on, in two biceps pieces.
00:18Keep them about the same size so they all finish at the same time.
00:22Now the tarep. In a small bowl, stir together two tablespoons of Japanese soy sauce,
00:27two tablespoons of sake, two tablespoons of mirin, and two teaspoons of sugar.
00:33Grating half a tablespoon of garlic. Classic tarek skips it. This one doesn't.
00:39Leave it out and you have the classic version. And there is a whole video on that one on the
00:44card.
00:45The mirin is doing more work here than you would guess.
00:48Tere means shine and that gross you came here for is mirin more than anything else.
00:54Sit the bowl by the stove. Look at it. Thin, dark, watery. That is the glaze.
00:59Everything about this dish comes down to knowing when to stop it.
01:04Sauce is done. Now the chicken.
01:06Drop the pieces into a bowl. Season with two pinches of salt and pepper.
01:10And add one tablespoon of potato starch.
01:13Touch until every piece wears a thin, even coat because that coat is what the glaze grabs onto later.
01:19Here, frying pan over medium. Once it's hot, add one tablespoon of cooking oil.
01:25And the moment it shimmers, lay the chicken skin side down.
01:28Then leave it alone for about four minutes.
01:31While the skin crisps, one thing about Tereki that might surprise you.
01:35This glazing technique started on fish and the chicken version we all know is a much more modern idea.
01:42And that is really why this bowl exists. Some nights the question is not what to cook.
01:47It is how to get all of it into one bowl and sit down.
01:52Check the skin now. Crisp, deeply golden.
01:55Flip each piece and give the second side about two minutes.
01:58It does not need to be completely cooked through.
02:01It continues to cook after the Tere goes in.
02:04Now till the pan and block up the rendered fat with a paper towel.
02:08It takes five seconds and it decides whether your glaze grips the chicken or slides straight off it.
02:14Leave the paddle in and the sauce just pulls in the pan instead of clinging to every piece.
02:20Pour the parrot in, let it bubble and reduce and keep turning the chicken through it.
02:26So every piece gets coated all over.
02:29Now watch the bubbles, not the clock.
02:31They start out small and fast. The second they turn big and slow and the sauce visibly thickens, you're done.
02:39Cut the heat right there.
02:41And stop the breath early because it keeps darkening and tightening even after the heat is off.
02:47Push it too far and it scorches bitter.
02:49Stop too soon and it stays thin and watery.
02:53That is the chicken done.
02:54Now the cabbage.
02:55And the timing on this one is the whole point.
02:58Toast 100 grams of shredded cabbage with 1 teaspoon of unseasoned rice vinegar and do it now,
03:05right before it goes in the bowl, not earlier.
03:08Fold 1 tablespoon of toasted white sesame seeds through 2 servings of warm short grain rice
03:14and mound it into a Donburi bowl.
03:17Leave one side open for the chicken and if your rice is not quite where you want it yet,
03:21I have a full video on cooking Japanese rice on the stove with no rice cooker and it's on the
03:28card.
03:29Lay a sheet of hand-torn nori over half of the rice, only half.
03:34Pile the vinegar-tossed cabbage on top of the nori so it covers the half of the bowl alone.
03:42Then add the chicken and none of this is random, every layer here has its own side of the bowl.
03:48Finish with whatever you like, chopped green onions, a lattice of Japanese mayonnaise,
03:53a scatter of shredded nori, a pinch of shizumi dogarashi,
03:57a couple of soft-boiled eggs cooked anywhere from 6 minutes 30 seconds to 8 minutes,
04:04and chopped takuan, gathered in its own pile at the rim, never stirred through.
04:09If you want to make your own takuan, that video is on the card too.
04:15Serve it at once, with everything still sitting exactly where you put it.
04:20And this is my garlic teriyaki chicken Donburi.
04:22This is what a whole dinner in one bowl looks like in 25 minutes.
04:28Make this tonight, google teriyaki chicken Donburi statue for the full printable recipe
04:33with exact measurements and timing.
04:35Want even more delicious recipes?
04:37Grab my free cookbook from the link in the description.
04:41Okay, let's go over the ingredients one more time,
04:44and if you're ready to cook, grab the written instructions
04:46by clicking the full recipe box with a picture that's about to pop up on your screen.
04:51Drop the recipe card on the screen for the full printable version
04:55with the exact measurements, every timing, and notes for getting each step right.
04:59Next time, I'm making kabocha no nimono. See you then.
