Chicken Teriyaki Donburi with Sesame Spinach and Soft-Boiled Egg

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A classic Japanese rice bowl featuring tender chicken thighs glazed in a glossy sweet-savory teriyaki sauce, served over fluffy short-grain rice with wilted sesame spinach and a jammy soft-boiled egg. This comforting one-bowl meal comes together in under an hour for a satisfying weeknight dinner with authentic homemade teriyaki flavor.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 9 gSugar
• 38 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the teriyaki chicken

• 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp vegetable oil

For the rice and toppings

• 2 cups Japanese short-grain rice
• 2.5 cups water
• 4 large eggs
• 6 oz baby spinach
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced
• 1 sheet nori, shredded into strips

Directions

1. Rinse the rice in cold water until the water runs clear, then combine with 2.5 cups water in a rice cooker or heavy pot; cook covered until tender, about 18 minutes, then let rest 5 minutes.
2. While the rice cooks, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small bowl until the sugar dissolves to make the teriyaki sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Pat the chicken pieces dry and add them to the pan in a single layer; sear undisturbed for 3-4 minutes until golden brown, then flip and cook 2-3 minutes more.
4. Pour the teriyaki sauce over the chicken, reduce heat to medium, and simmer for 4-5 minutes, turning occasionally, until the sauce reduces to a thick, glossy glaze that coats the chicken.
5. Meanwhile, bring a small pot of water to a gentle boil and carefully lower in the eggs; cook for exactly 7 minutes for a jammy yolk, then transfer to an ice bath to stop cooking.
6. Heat sesame oil in a separate skillet over medium heat, add the spinach, and toss for 1-2 minutes until just wilted; remove from heat and sprinkle with toasted sesame seeds.
7. Peel the cooled eggs carefully and slice each in half lengthwise. Slice the glazed chicken into bite-sized strips if desired.
8. Divide the warm rice among 4 wide bowls, shaping it slightly to one side. Arrange the teriyaki chicken, sesame spinach, and a halved egg alongside the rice.
9. Garnish each bowl with sliced green onions and shredded nori, then serve immediately with extra teriyaki sauce drizzled over the chicken and pickled ginger on the side if using.

Cook’s Notes

• For extra-crispy edges on the chicken, broil the glazed pieces on high for 2 minutes after glazing to caramelize the sauce without burning it.
• Substitute chicken breast for thighs if preferred, but reduce cooking time to about 2 minutes per side to prevent drying out.
• Use true Japanese short-grain rice (koshihikari or calrose) for the proper sticky yet fluffy texture essential to donburi.
• The teriyaki sauce can be made up to 5 days ahead and refrigerated, making weeknight assembly even faster.
• Add a small mound of beni shoga (red pickled ginger) and a sprinkle of shichimi togarashi for a more authentic izakaya-style finish.

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