The culinary world is a wonderful palette of diverse flavors, textures, and histories. One such savory delight that’s been captivating taste buds around the world is the Pulled Chicken Donburi. This beloved dish hails from Japan, a country widely renowned for its unique and delicious cuisine.
The term “donburi” translates to “bowl” in English, hinting at the dish’s format. Donburi is a traditional Japanese “rice bowl dish” that’s comprised of a variety of ingredients, including fish, meat, vegetables, among others, all simmered together and served over a bed of fluffy, warm rice.
The origins of donburi dishes can be traced back to the late 17th century during the Edo period in Japan. Initially, they were seen as a form of fast food, catered for busy workers who had little time for meals. These dishes were sold at roadside stands, offering a quick, hearty, and filling meal to those on the go. Over time, donburi has evolved and solidified its place as a staple dish of Japanese cuisine, with numerous variations cropping up over the years.
Among these variations, Pulled Chicken Donburi is a relatively recent addition that’s been turning heads. It beautifully marries traditional Japanese flavors with the technique of pulling meat, a method commonly associated with American barbecue. The chicken is slow-cooked to perfection, until it’s tender enough to be effortlessly pulled apart. Following this, it’s simmered in a rich, flavorful sauce that imparts an array of tantalizing flavors, and then served over a bed of warm rice.
But that’s not all – the world of donburi is as diverse as it is delicious. Take, for example, Gyudon, another popular donburi dish. It features a bowl of rice topped with beef and onion, all simmered in a mildly sweet sauce that strikes a perfect balance between savory and sweet. Then there’s Katsudon, which offers a unique twist by featuring a breaded deep-fried pork cutlet on top of the rice.
Despite the many variations, all donburi dishes share a common characteristic: they are the epitome of comfort food. Each dish offers a satisfying combination of different flavors and textures that dance on your palate with every bite. These dishes are truly a feast not just for the taste buds, but also for the eyes.
So the next time you’re craving a hearty, delicious meal that takes your taste buds on a memorable journey, why not give Pulled Chicken Donburi a try? It’s not just a dish; it’s a culinary experience that tells the story of its rich, fascinating history with every bite.
Pulled Chicken Teriyaki Donburi Bowl
Donburi is a Japanese rice bowl dish, where rice is topped with a variety of meats, fish and vegetables. Chicken donburi is a delicious and colorful dish all family will love.
Boil a kettle.
Add the basmanti rice, 350ml cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat.
Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until all the water has absorbed and the rice is cooked.
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop into thin matchsticks.
Slice the radishes as finely as you can.
Combine 1 tbsp sugar with 100ml boiled water in a heatproof bowl and stir until the sugar has dissolved.
Add the red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving.
Meanwhile, heat a large, wide-based pan with a matching lid, with a drizzle of vegetable oil over a medium-high heat.
Once hot, add the chicken thigh fillets and season them with a pinch of salt.
Cook for 3-4 min or until lightly browned on both sides.
Meanwhile, peel and finely chop (or grate) the garlic.
Once the chicken has browned, reduce the heat to medium and add the chopped garlic, soy sauce, mirin, honey and 2 tbsp boiled water.
Cook, covered, for 8-10 minutes or until the chicken is cooked through and the sauce is thick and sticky.
Top, tail peel and grate carrots.
Trim and slice the spring onion finely.
Slice the mange tout in half length ways.
Add the sliced mange tout to a large bowl, cover with boiled water and set aside to cook.
Once done, shred the chicken apart in the pan, using two forks - this technique is known as "pulling".
Once pulled, mix the chicken into the pan juices - this is your chicken teriyaki.
Drain the pickled vegetables through a sieve.
Drain the mange tout.
Serve chicken teriyaki over the cooked rice with the grated carrot, pickled vegetables and mange tout to the side.
Sprinkle the toasted sesame seeds over the chicken teriyaki and garnish with the chopped spring onion.
Serving Size 1 bowl
- Amount Per Serving
- Calories 587kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 0.5g3%
- Cholesterol 140mg47%
- Sodium 994mg42%
- Potassium 487mg14%
- Total Carbohydrate 80.9g27%
- Dietary Fiber 4.4g18%
- Sugars 17.8g
- Protein 40.5g81%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.