Chicken Teriyaki Don

Method10 steps

1. 1

   Step 1: Rinse the dry Japanese rice (1½) and drain well. Put all 1½ rice-cooker cups rice and 1¼ cups cooking water, measured with the same rice-cooker cup, into a suitable rice cooker. Start the normal white-rice cycle and cook until the grains are fully cooked with no hard centres. The cooker’s completion and grain texture govern cooking; keep the rice ready for seasoning in step 8.

   Uses 1½ rice-cooker cups dry Japanese rice · 1¼ rice-cooker cups water for cooking rice · Water to wash rice; drain away

2. 2

   Step 2: Pat the two raw chicken legs dry with clean paper towel; do not wash or salt-scrub them. Keep raw chicken and its utensils separate from the cucumber and cooked rice. Wash hands and clean the work surface after handling it, then have the prepared legs ready before heating the sugar.

   Uses 2 small chicken legs, skin on

3. 3

   Step 3: Put all 2 tbsp sugar in a pan over medium heat. Watch continuously as it sweats and clumps, melts pale gold and then darkens. The source gives about 8 minutes, but use the colour: reduce the heat once it darkens and stir until sticky and caramel brown. Immediately continue to the chicken; do not let the caramel turn black or burn.

   Uses 2 tbsp Sugar

4. 4

   Step 4: Immediately place both prepared chicken legs skin-side down into the caramel. Move and press them gently so the skin is evenly coated, watching the caramel closely.

   Uses Both dried chicken legs from step 2 · All caramel from step 3

5. 5

   Step 5: Carefully add all 3 tbsp light soy sauce and 170 ml sauce water to the caramel-coated chicken. Bring to a simmer, cover and simmer for about 15 minutes, stirring the chicken occasionally and checking that the liquid does not dry out. The sauce should begin to thicken. Prepare the cucumber, seaweed and cooked rice during this simmer, then continue promptly with the chicken at step 9.

   Check covered chicken simmer · 15 minUses Both caramel-coated chicken legs from step 4 · 3 tbsp Light Soy Sauce · 170 ml water for chicken sauce

6. 6

   Step 6: Wash and dry the small cucumber using clean utensils, slice it and toss or drizzle it with all 1 tbsp ready Japanese sesame dressing. Keep this cucumber side in the refrigerator until assembling the bowls.

   Uses 1 Japanese cucumber (Small) · Water to wash cucumber; drain away · 1 tbsp ready Japanese sesame salad dressing

7. 7

   Step 7: If using the optional seaweed garnish, cut both sheets into strips and keep dry until serving.

   Uses 2 Japanese seaweed sheets, optional garnish

8. 8

   Step 8: Once the rice is fully cooked, transfer it to a clean glass bowl. Gradually add all 3 tbsp rice vinegar and ¼ tsp rice salt while gently stirring the hot grains with chopsticks; fan briefly to help mix and cool it for handling. Keep the seasoned rice ready for immediate assembly and continue watching the simmering chicken.

   Uses All fully cooked rice from step 1 · 3 tbsp Japanese Rice Vinegar · ¼ tsp salt for rice

9. 9

   Step 9: Add all 3 tbsp mirin to the chicken pan and turn both legs over. Simmer uncovered for about 3 minutes until the sauce is glossy and sticky but not dry. Add a little extra sauce water only if needed. Continue cooking as needed until the thickest meat of each leg, away from bone, reaches 74°C/165°F; the short time guides alone do not establish doneness. Lift the fully cooked chicken and its sauce onto a clean plate.

   Check mirin sauce reduction · 3 minUses Both simmered legs and their sauce from step 5 · 3 tbsp Mirin · A little extra water only if sauce becomes too dry

10. 10

    Step 10: Divide the seasoned rice between two bowls and top each with one fully cooked chicken leg and sauce. Add the dressed cucumber alongside. Sprinkle with the optional sesame seeds, prepared seaweed strips and a dash of nanami togarashi if desired. Serve immediately.

    Uses All seasoned rice from step 8 · Both cooked chicken legs and their sauce from step 9 · All dressed cucumber from step 6 · Optional seaweed strips from step 7 · 1 tsp sesame seeds, optional garnish · Optional dash of nanami togarashi