Saturday, January 15, 2011

Pan Fried Chicken Donburi

This recipe is adapted from Kentaro Kobayashi's Easy Japanese Cooking, Donburi Mania. I love his cookbooks. The recipes are simple, and yet yield delicious meals!

Strictly speaking, mine is not served as a Donburi. My rice is not placed in a bowl, as the kids will probably spill the rice all over while trying to scoop the rice under the meat. A plate will be more convenient for them, and less mess for me =)

For this meal, I omitted the Japanese sweet peppers. Instead, I use the recipe for cooking the chicken thighs.

2 pcs Chicken thighs, bonelss and skin on, approximately 400g
salt and pepper
roasted seaweed

Mixture A
2 tbsp Water
1 tbsp miso
1 tbsp mirin
1/2 tbps Soy Sauce

  • Remove fat from chicken and poke several holes in skin with a knife tip. Make slicing cuts into skinless side, about 1 cm apart for more even cooking.
  • Heat pan and add 1 tablespoon of vegetable oil.
  • Place chicken thighs in pan, skin side down.
  • Sprinkle with salt and pepper, cover and cook on medium heat.
  • Once browned, turn chicken thighs over.
  • Cover again and cook slowly on medium heat.
  • Remove excess juices and oil from pan with a paper towel while cooking.
  • Once chicken is cooked through, turn skin side down once more.
  • Pour in 1/2 tablespoon oil around the edge of pan.
  • Cook on high heat until the skin is crispy.
  • Remove excess fat and juices again.
  • Pour in mixture A.
  • Coat both sides well.
  • Cut chicken into bite-size pieces.
  • Serve rice in bowls and cover with shredded pieces of roasted seaweed.
  • Top with the bite-size chicken pieces.

I like the taste of mixture A on the chicken. For bento use, I would probably cut the chicken thighs into bite size pieces before cooking, with the skin removed. Smaller pieces cook faster than a bigger piece, although the rich flavor keeps better in a chicken thigh cooked as a whole. Pan frying these smaller pieces will take a shorter time, and mixture A can be added towards to the end, when the pieces of chicken are cooked through.

I look forward to cooking it for my bento next week =)

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