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
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 =)