Tori Don (Chicken Rice Bowl)

Step 1

Place each chicken breast on a cutting board and lay your hand flat on top. Hold a sharp knife parallel to the cutting board and slice horizontally through the thickest part to create two thinner, flat cutlets from each breast.

Step 2

Pour the soy sauce, mirin, and sugar into a small bowl and stir with a fork until the sugar dissolves completely and the mixture looks smooth, about 10 seconds.

Step 3

Place a 12-inch skillet or frying pan over medium-high heat and add 1 tablespoon of neutral oil. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 4

Lay the four chicken cutlets flat in the hot pan without overlapping. You will hear a loud sizzle. Let them cook undisturbed for 3 minutes until the bottom is golden brown and releases easily when you lift the edge with tongs.

Step 5

Flip each cutlet over with tongs. Cook the second side for 2 minutes until it turns golden brown but the meat is still moist inside.

Step 6

Pour the teriyaki sauce over the chicken and tilt the pan to distribute it evenly. Simmer for 1 minute, tilting and turning the chicken once, until the sauce thickens and coats the meat like a glossy glaze.

Step 7

Divide the warm rice between two bowls, mounding it slightly in the center of each. Top each mound with two chicken cutlets, placing them at a slight angle.

Step 8

Pour any remaining sauce from the skillet over the chicken, drizzling it down the sides onto the rice. Scatter green onion slices over the top if using.