Imported from TikTok

Kabocha Chicken Don

Name: Kabocha Chicken Don
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 bowls Rice (Warm, for serving); 300 g Chicken thighs (Cut into bite-sized pieces); Salt (A pinch; to taste); Black pepper (A pinch; to taste); 1 tbsp Flour; 160 g Butternut squash (Slice 5 mm thick); 3 tbsp White wine (Use dry, low-acidity wine; Pinot Gris is suggested. Traditional option: substitute 2 tbsp sake and 1 tbsp mirin.); 0.5 tbsp Sugar (Omit if using the traditional sake-and-mirin option); 2 tbsp Soy sauce (Use light soy sauce, closest to Japanese koikuchi soy sauce); 1 tbsp Water; Cooking oil (For searing the squash and chicken; amount not specified); Toasted sesame seeds (For topping; amount not specified)

Recipe by @aisletotokyo @aisletotokyo · TikTok

Imported by Bianca Mauri on SeeMeCook

A Japanese-style rice bowl topped with golden chicken and sweet squash, simmered in a glossy soy, white-wine, and sugar sauce. The recipe uses butternut squash and dry, low-acidity white wine as accessible alternatives.

2 servings35 minEast Asian

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Ingredients

2 bowls Rice (Warm, for serving)
300 g Chicken thighs (Cut into bite-sized pieces)
Salt (A pinch; to taste)
Black pepper (A pinch; to taste)
1 tbsp Flour
160 g Butternut squash (Slice 5 mm thick)
3 tbsp White wine (Use dry, low-acidity wine; Pinot Gris is suggested. Traditional option: substitute 2 tbsp sake and 1 tbsp mirin.)
0.5 tbsp Sugar (Omit if using the traditional sake-and-mirin option)
2 tbsp Soy sauce (Use light soy sauce, closest to Japanese koikuchi soy sauce)
1 tbsp Water
Cooking oil (For searing the squash and chicken; amount not specified)
Toasted sesame seeds (For topping; amount not specified)

Steps

1
In a small bowl, mix the white wine, sugar, soy sauce, and water to make the seasoning sauce. For the traditional option, use 2 tbsp sake and 1 tbsp mirin in place of the white wine, omit the sugar, and add 1/2 tsp dashi powder to the seasoning.
2
Cut the chicken thighs into bite-sized pieces. Season them with pinches of salt and pepper, then coat with the flour.
3
Slice the butternut squash into pieces about 5 mm thick.
4
Heat oil in a pan over medium heat. Sear the squash until golden and tender, then transfer it out of the pan and set aside.
5
Add the chicken to the same pan and cook until golden brown and cooked through.
6
Return the squash to the pan. Pour in the seasoning sauce and simmer until it becomes thick and glossy.
7
Spoon warm rice into two bowls. Top with the chicken and squash, drizzle with the sauce, and sprinkle with toasted sesame seeds.

Notes

The author recommends dry, low-acidity white wine and advises avoiding fruity wine. For the traditional option, use Japanese kabocha squash instead of butternut squash, substitute sake and mirin for the wine, omit sugar, and add dashi powder. The amount of cooking oil and sesame seeds is not specified.