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Chicken Donburi (Japanese Rice Bowl) With Spinach Recipe
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)
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