Chicken teriyaki rice bowls (Teriyaki donburi) from Christopher Kimball’s Milk Street Magazine, Jul/Aug 2018 (page 27)

  • scallions
  • soy sauce
  • chicken thighs
  • fresh ginger
  • rice vinegar
  • grapeseed oil
  • green cabbage
  • mirin
  • sake
  • Japanese short-grain rice
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mgmcewen on January 21, 2021

    Not my favorite teriyaki recipe. Too sweet.

  • Apepin on August 18, 2020

    Made the magazine version with the cabbage slaw, kids loved it, good weeknight dinner

  • Kinhawaii on April 18, 2020

    Enjoyed this & will make it again. Liked the ginger, thought the teriyaki was on the sweet side for us. Easy to make & like one bowl meals.

  • HalfSmoke on January 06, 2019

    Superb, very straightforward dish. Becoming a favorite.

  • anya_sf on August 16, 2018

    I appreciated the less-sweet version of teriyaki, but wasn't fond of the cabbage - thought it was too acidic - would go better with sweeter chicken. I accidentally used 2 tsp cornstarch in the chicken instead of 2 Tbsp, but it seemed like plenty. However, the chicken stuck to the skillet, so I couldn't flip it. I just added the sauce at that point, which loosened the chicken, and let it simmer.

  • twoyolks on August 15, 2018

    The chicken teriyaki was nice and not nearly as sweet as most recipes. The cabbage was fine but not particularly special.

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