Imported from Instagram

Kabocha Chicken Don

Name: Kabocha Chicken Don
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 bowls Rice, cooked (Serve warm; quantity is given as bowls, with no weight specified.); 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. Japanese kabocha squash may be used instead as a traditional option.); 3 tbsp White wine (Use a dry, low-acidity wine; avoid fruity wine. Traditional option: replace with 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 as the closest match to standard Japanese soy sauce (koikuchi).); 1 tbsp Water; Cooking oil (For searing the squash; amount not specified.); Toasted sesame seeds (For topping; amount not specified.)

Recipe by Shota Horii | Aisle to Tokyo @aisletotokyo · Instagram

Imported by Blak Rabbit on SeeMeCook

A Japanese-style rice bowl topped with golden chicken and tender squash, coated in a glossy soy, wine, and sugar sauce. The recipe uses butternut squash, with Japanese kabocha offered as a traditional alternative.

2 servings30 minEast Asian

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Ingredients

2 bowls Rice, cooked (Serve warm; quantity is given as bowls, with no weight specified.)
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. Japanese kabocha squash may be used instead as a traditional option.)
3 tbsp White wine (Use a dry, low-acidity wine; avoid fruity wine. Traditional option: replace with 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 as the closest match to standard Japanese soy sauce (koikuchi).)
1 tbsp Water
Cooking oil (For searing the squash; amount not specified.)
Toasted sesame seeds (For topping; amount not specified.)

Steps

1
In a small bowl, combine the white wine, sugar, soy sauce, and water to make the seasoning sauce.
2
Cut the chicken into bite-sized pieces. Slice the butternut squash into pieces about 5 mm thick.
3
Heat oil in a pan over medium heat. Add the squash and sear until golden and tender, then remove it from the pan and set aside.
4
Add the chicken to the same pan and cook until golden brown and cooked through.
5
Return the squash to the pan. Pour in the seasoning sauce and simmer until the sauce thickens and turns glossy.
6
Spoon warm rice into two bowls.
7
Top the rice with the chicken and squash, drizzle with the sauce, and sprinkle with toasted sesame seeds.

Notes

Traditional option: replace the 3 tbsp white wine with 2 tbsp sake and 1 tbsp mirin, omit the sugar, use Japanese kabocha squash instead of butternut squash, and add 1/2 tsp dashi powder to the seasoning. Cooking oil is needed for searing, but its amount is not specified. Rice quantity is stated as two bowls without a dry or cooked weight.