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Teriyaki Donburi

Donburi means a bowl filled with rice. There are many ways to make a donburi, but this is a very hearty meal and the amount of vegetable balance the whole dish out. I prefer to eat it with some fresh kimchi that you can buy at every Asian store. You can also make it vegetarian by just leaving away the chicken and adding in more zucchini and mushrooms.

Useful ingredient information:

Cooked rice

Sushi rice is the best rice for this dish but basmati rice is just as good. If you don't have a rice cooker which was one of the biggest game-changers in my student days. Then you can cook rice in a pot as per 1 cup of rice add in 1 1/2 cup of water and let it boil with a lid on low heat. If you are using sushi rice then wash it before so that rice sticks together and tastes more fluffy.

Teriyaki sauce

A great alternative is steak sauce if you don't own teriyaki sauce in your pantry.


In Korea kimchi (fermented Chinese cabbage) is eaten basically to almost every dish. It's perfect for winter as it holds a lot of vitamin C and perfect for people that tend to get sick a lot.

Ingredients: (1 Serving):


250g cooked rice

2 middle pak choi

1/2 zucchini

6-8 mushrooms

a hand full of beansprouts (optional)

150-200g chicken breast

1 tbsp sesame seeds

1 tbsp soy sauce

3 tbsp sesame oil

Chicken marinade

1/2 tbsp rice vinegar

2 tbsp teriyaki sauce

1 tbsp soy sauce

1 tbsp honey

Let's start cooking:

  1. Prepare your rice and lay put it to the side while we prepare the other ingredients

  2. Cut the chicken breast in half and then into same size cubes

  3. In a bowl stir together the marinade and toss in the cut-up meat

  4. Best is to thoroughly mix them by hand, but if you don't want to touch it you can use gloves or a fork

  5. Cover the mixture and place it in the fridge for the next 15 minutes

  6. Slice the mushrooms and zucchini into small cubes

  7. Preheat a pan with 1 tbsp sesame seed oil and fry the mushrooms and zucchini with soya sauce until brown and set aside

  8. In the same pan fry the bean sprouts on medium heat until the still have a slight crunch to them, season with salt, and set aside

  9. I recommend using two pans now for the next few steps

  10. In a larger pan preheat 2 tbsp of sesame seed oil

  11. Cut the pak choi in half and fry them cut side um for 1minute

  12. Turn them over and season with salt, pepper, and garlic powder and fry for another 3-4 minutes on low heat

  13. In the second pan, fry the marinated chicken cubes for 5-10 minutes until they are through

  14. Start arranging everything on your plate. Rice in the middle and the vegetables and meat around it

  15. In the meantime fry a sunny side egg per plate that you will be serving

  16. If you fry the egg in sesame seed oil and season with salt and pepper it will match this dish perfectly. The egg yolk should still be runny when serving



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