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Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe

Name: Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe
Yield: 4
Ingredients: 1 tablespoon (15ml) canola or other neutral cooking oil; 9 medium cloves garlic, 8 halved (larger cloves can be cut into thirds) and 1 minced, divided; One 10-ounce (280g) bunch spinach, thoroughly washed and spun dry; Kosher salt; 1/2 teaspoon (2.5ml) sesame oil; 1/2 teaspoon (2.5ml) rice vinegar; 2 boneless, skin-on chicken breast halves (each about 7 ounces; 200g), tender removed; or 2 boneless, skin-on thighs (each about 5 oz; 140g) and 2 boneless, skin-on drumsticks (each about 3 ounces; 80g); 1/4 teaspoon (1ml) mayonnaise (optional); 1/4 cup (60ml) sake; 1/4 cup (60ml) dashi, either instant or homemade (see note); 1/4 cup (60ml) soy sauce; 2 tablespoons (30ml) mirin; 1/2 teaspoon cornstarch, stirred into 1 tablespoon (15ml) water to make a slurry; 1 tablespoon (15g) unsalted butter; To Serve :; 6 cups cooked, short-grain Japanese rice (see note); Kizami nori (optional; see note); 4 egg yolks (optional); 2 scallions (1 1/2 ounces; 40g), sliced thinly; Kizami beni shoga (pickled ginger strips) (optional; see note)

This savory Japanese rice bowl features tender chicken, wilted spinach, and a flavorful sauce. Garlic, sesame oil, and rice vinegar add depth of flavor, complemented by optional toppings like pickled ginger and egg yolk. Served over a bed of short-grain Japanese rice, it's a delicious and satisfying meal.

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Ingredients

Servings: 4

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1 tablespoon (15ml) canola or other neutral cooking oil

9 medium cloves garlic, 8 halved (larger cloves can be cut into thirds) and 1 minced, divided

One 10-ounce (280g) bunch spinach, thoroughly washed and spun dry

1/2 teaspoon (2.5ml) sesame oil

1/2 teaspoon (2.5ml) rice vinegar

2 boneless, skin-on chicken breast halves (each about 7 ounces; 200g), tender removed; or 2 boneless, skin-on thighs (each about 5 oz; 140g) and 2 boneless, skin-on drumsticks (each about 3 ounces; 80g)

1/4 teaspoon (1ml) mayonnaise (optional)

1/4 cup (60ml) dashi, either instant or homemade (see note)

1/4 cup (60ml) soy sauce

2 tablespoons (30ml) mirin

1/2 teaspoon cornstarch, stirred into 1 tablespoon (15ml) water to make a slurry

1 tablespoon (15g) unsalted butter

6 cups cooked, short-grain Japanese rice (see note)

Kizami nori (optional; see note)

4 egg yolks (optional)

2 scallions (1 1/2 ounces; 40g), sliced thinly

Kizami beni shoga (pickled ginger strips) (optional; see note)

Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe

Ingredients

To Serve

Steps

Nutrition Facts

Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe

Ingredients

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts