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garlic teriyaki chicken don thumbnail

Garlic Teriyaki Chicken bowl (Teriyaki chicken donburi)

  • Author: Yuto Omura
  • Total Time: 25 minutes
  • Yield: 2 portions


How to make delicious Teriyaki Chicken Donburi. Juicy pan fried chicken thigh cooked in a sweet teriyaki sauce with a garlic kick served on a bed of fluffy, Japanese style white rice then topped with chopped green onion and a soft boiled egg.


Teriyaki Don

  • 2 Eggs
  • 300g Chicken thigh (skin on - see note)
  • 2 pinches of salt and pepper
  • 1 tbsp oil
  • (40g) Spring onion (scallion)
  • 2 Bowls of Cooked Rice

Garlic Teriyaki Sauce

  • 1 1/2 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tsp Mirin
  • 1 tbsp Honey
  • 1 tsp Sugar
  • 1 tsp Garlic paste (or 1 crushed garlic clove)

Garnish (optional)

  • 2 tbsp Chopped spring onion
  • 2 tbsp Mayonnaise
  • ¼ sheet of Nori (cut into small strips)
  • Chili threads


Soft Boiled Egg

  1. Fill a small pan with water and bring to a boil.
    a pot of boiling water
  2. Once boiling, turn down the heat to a simmer so that it's not bubbling too much when you add the egg.
  3. Add the eggs to the pan, turn up the heat and set a timer for 6 minutes.
    eggs boiling in a pot
  4. Fill a bowl with ice cold water.
  5. Once 6 minutes have passed, transfer the eggs straight to the ice cold water to stop the cooking process.
  6. Peel and set aside for later.

Teriyaki Don

  1. Heat a frying pan on medium.
  2. Sprinkle the chicken thigh with salt and pepper on both sides.
    Sprinkle chicken with salt and pepper
  3. Once the pan is hot, add 1 tbsp oil and place the chicken thigh skin face down.
    adding chicken to the pan
  4. Once the skin is browned and crispy, flip the chicken over and cover with a lid. Cook for 3 minutes.
    flip the chicken and place a lid on top
  5. Cut the spring onion into diagonal pieces. (about 1 inch or 2 cm pieces.)
    cutting Japanese long onion
  6. Once 3 minutes is up, remove the chicken from the pan and set aside.
    Remove the chicken from the pan
  7. Add the spring onion to the pan and fry in the chicken juices for a few minutes until softened slightly.
    Add the Welsh onion to the pan
  8. Put the chicken back in the pan and add 2 tbsp soy sauce, 1 tbsp sake, 1 tsp mirin, 1 tsp sugar, 1 tbsp honey and 1 tsp garlic paste.
    Making teriyaki sauce in the pan
  9. Move the chicken around the pan so that the sauce covers the surface, cook until the sauce is thick and like a syrup.
    Making teriyaki sauce in the pan
  10. Fill two bowls with rice, make sure to leave enough space for chicken.
    bowl of rice for donburi
  11. Place the chicken and spring onion on top of the rice, make sure to drizzle any excess teriyaki sauce over the top.
    Teriyaki chicken on rice
  12. Drizzle with mayonnaise, sprinkle with chopped spring onion and/or nori.
    Adding garnish to teriyaki don
  13. Cut the soft boiled eggs in half and place two halves in the centre of each bowl. (I make a nest with chopped spring onion to stop it from rolling.) Add chili threads / chili flakes for decoration and a spicy kick!
    teriyaki chicken donburi
  14. Enjoy!
    a bite of teriyaki don on chopsticks


You can also use other parts of chicken such as breast.

This recipe works well with pork, beef and salmon too!

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Meat
  • Method: Fry
  • Cuisine: Japanese

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