Tori Don (Chicken Donburi)

Ingredients

• 12 oz boneless, skinless chicken thighs
• 3 tablespoons soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 teaspoon sugar
• ¼ cup dashi stock or chicken broth
• 2 whole eggs
• 2 whole scallions
• 2 cups cooked sushi rice or short-grain white rice

Instructions

1. 1

   Pat the chicken thighs dry with paper towels, pressing firmly on each piece until the surface looks and feels dry, so they will brown properly.

2. 2

   Cut each chicken thigh into bite-sized chunks about 1.5 inches wide by slicing lengthwise through the center, then crosswise into smaller pieces.

3. 3

   Measure 3 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon sugar, and 0.25 cup dashi into a small bowl and stir until the sugar dissolves.

4. 4

   Slice the 2 scallions crosswise into thin rings about 0.25 inch thick, separating the white parts from the green parts into two piles.

5. 5

   Set a 10-inch skillet over medium-high heat and wait 1 minute until the bottom looks dry and feels hot when you hold your hand 2 inches above it.

6. 6

   Add the chicken pieces to the dry skillet in a single layer and leave them untouched for 2 minutes until the bottoms turn golden-brown and stick slightly.

7. 7

   Stir the chicken pieces with a wooden spoon, breaking up any that are stuck together, and cook for another 2 minutes until most surfaces are light golden.

8. 8

   Pour the sauce mixture from the bowl into the skillet over the chicken and stir once with the spoon to coat all pieces evenly.

9. 9

   Bring the sauce to a gentle simmer over medium heat — you'll see small bubbles breaking the surface — and cook for 4 minutes, stirring once after 2 minutes.

10. 10

    Create two small wells in the chicken and sauce by pushing the pieces to the sides of the skillet, making room in the center for the eggs.

11. 11

    Crack the 2 eggs directly into the two wells in the skillet, keeping the yolks intact by cracking gently and pouring slowly.

12. 12

    Cook over medium heat for 90 seconds, until the egg whites turn opaque and set but the yolks jiggle slightly when you shake the pan gently.

13. 13

    Divide the cooked rice equally between two bowls, mounding it into a nest shape with a slight dip in the center to hold the chicken.

14. 14

    Spoon the chicken and sauce equally over the rice in each bowl, keeping the eggs whole and placing one in the center of each bowl.

15. 15

    Scatter the white parts of the scallions over the chicken and sauce in both bowls, then top with the green parts for color and fresh flavor.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• small bowl
• spoon for stirring
• 10-inch skillet
• wooden spoon
• two serving bowls

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