-          1-piece boneless chicken thigh

-          50ml Japanese soya sauce

-          50ml mirin

-          50ml cooking sake

-          10g white sugar

-          10g green onion

-          1 bowl of rice

-          Vertically cut Nori seaweed

Slice the chicken thigh in horizontal directions and place on grill top until fully cooked.

For the teriyaki sauce that goes with the chicken, add in soya sauce, sugar, sake, and mirin into the pan on fire and keep stirring until the sauce gains a thick consistency.

Place the cooked chicken in the bowl of rice and pour the cooked teriyaki sauce on it. Finish it off with sprinkling the chopped green onion and seaweed on top. Your Tori Donburi is now ready to be served.

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