Authentic Japanese Teriyaki Chicken Donburi — Butchered with HUUSK Hand-Forged Chef Knife
JapanHuuskTeriyaki is one of Japan's most beloved culinary exports — a glossy, savoury-sweet glaze that transforms simple chicken into something irresistible. This donburi (rice bowl) version starts with properly butchered chicken thighs, and the weight and balance of the HUUSK hand-forged chef knife make that task clean and efficient.
Ingredients (serves 2):
- 4 boneless, skin-on chicken thighs (about 600g)
- 2 bowls steamed short-grain Japanese rice
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tbsp grated fresh ginger
- 2 garlic cloves, grated
- 1 tbsp neutral cooking oil
- Toasted white sesame seeds
- Sliced green scallions (for garnish)
- 1 HUUSK hand-forged chef knife
Step 1 — Debone the chicken thighs (if not pre-boned).
Place a chicken thigh skin-side down on the cutting board.
Locate the thigh bone running through the centre.
Take your HUUSK hand-forged chef knife and make a shallow incision along the length of the bone.
Use the knife tip to scrape the meat away from the bone on both sides, then cut through the joint at each end to release the bone completely.
The knife's substantial weight and sharp forged edge glide through cartilage and connective tissue with minimal force. Repeat for all thighs.
Step 2 — Portion and score.
Cut each deboned thigh into 4–5 bite-sized pieces.
Use the tip of the HUUSK chef knife to make a few shallow diagonal scores on the skin side — this prevents the chicken from curling during searing and helps the teriyaki glaze adhere.
Step 3 — Make the teriyaki sauce.
In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger and grated garlic.
Stir over medium heat until the sugar dissolves, then set aside.
Do not reduce it yet — it will thicken naturally when combined with the chicken in the pan.
Step 4 — Sear the chicken.
Heat oil in a wide skillet or frying pan over medium-high heat.
Place the chicken pieces skin-side down and sear for 3–4 minutes until the skin is golden and crisp.
Flip and sear the other side for 2 minutes.
Step 5 — Glaze and reduce.
Pour the teriyaki sauce into the pan with the chicken.
Bring to a gentle simmer, turning the chicken pieces frequently to coat them evenly.
Cook for 4–5 minutes until the sauce reduces to a glossy, syrupy consistency that clings to the chicken.
Watch carefully towards the end — the sugar in the sauce can burn quickly.
Step 6 — Assemble the donburi.
Fill two bowls with steamed rice.
Top each with the glazed teriyaki chicken pieces, spooning any remaining sauce over the rice.
Garnish generously with toasted sesame seeds and sliced green scallions.
Serve immediately while the chicken is hot and the sauce is glossy.
