Donburi for All!

I've bee toying around with Asian cuisine lately and I thought I'd post my recipe for Teriyaki Chicken Donburi. Donburi is a Japanese dish that's basically some kind of protein (fish, eggs, poultry, meat) over a big bowl of sushi rice. And while I'd love to have a bowl of Tekkadon (raw tuna sashimi over rice) I can't afford to go out and buy expensive fresh fish all the time. But this recipe turned out so yummy and it's so simple. Makes enough to serve 4.

Teriyaki Chicken Donburi

For Rice:

2 cups short grain rice (I use calrose)

3 cups water

1/4 tsp salt

1 1/4 tsp sugar

2 1/2 tsp rice vinegar

For Teriyaki Marinade:
1/2 cup soy sauce
1/2 cup packed light brown sugar
1 tbsp rice vinegar
1 tsp onion powder
1/4 tsp granulated garlic

Other Ingredients:

1 package thin sliced chicken breasts

2 scallions (green onions), sliced thin

2 carrot, sliced thin on the diagonal

1 cup bean sprouts

12 dried shitake mushrooms (reconstituted and drained)

Vegetable oil (can also use stock for a healthier alternative)

Pickled ginger (the salty bright pink stick kind)

Toasted sesame seeds (toast in a pan over med. heat)

1. Rinse rice in a fine mesh collander until water runs clear, and if possible, soak overnight in water.
2. Make rice according to package directions or in a rice maker.
3. Prepare Marinade by combining all ingredients together with a wisk. Set aside a tablespoon or twoPour over chicken and make sure every piece is well coated. Cover and refridgerate for at least 30 minutes.
4. When rice is done, place in a large bowl and add seasonings, mixing into the rice using a wooden spoon and a slicing motion, being careful not to compact or crush the rice. When mixed, let cool for a little while and then spoon into individual serving bowls. (The bowls should be 3/4 full of rice.)
5. Next, stir fry the vegetables. The key to a good stir fry is to get the oil very hot over medium high heat. Hot oil will shimmer and almost smoke. Add carrot slices to about 2 tbsp of hot oil first, and cook until barely tender. Then add the reserved marinade, mushrooms, and bean sprouts since they cook faster. Don't overcook the veggies, they should have a little crispness left in them and only take aobut 10 minutes.
6. In the same pan, add a little oil if needed and cook the chicken pieces two at a time. I don't remember how long I cooked them, but they will be nice and crispy on the outside when done.
7. Now for the fun part: making the bowls pretty. Place 3 mushrooms in each bowl, then spoon the carrot/sprout mixture onto the center. Slice the chicken and place 1 piece on top of each bowl. Sprinkle with sesame seeds and scallions, and place a little pile of ginger on top. Beautiful and delicious, and travels well in a tupperware!