きじ焼き丼 / Kiji-Yaki Don

It's raining dogs and cats here today... Not a very pleasant day. Today, I'm gonna introduce you all to a Donburi called Kiji-Yaki Don. It's a pan seared chicken with miso base sauce. Yum!!!

きじ焼き丼　Kiji-yaki Don

Ingredients

Serves 1

1    chicken breast or half a chicken thighs

1    leek, white part only

1    tablespoon vegetable oil

½   tablespoon Akamiso, "red miso"

½   tablespoon Hatchomiso,"normal miso"

1½ tablespoon soy sauce

1    tablespoon Mirin

1    teaspoon Sake

1    teaspoon sugar

1    sheet of toasted nori (seaweed)

Cooked rice

Directions

1. In a small bowl mix together akamiso, hatchomiso, soy sauce, mirin, sake and sugar until smooth. Set aside.

2. Fold the seaweed into fourths lengthwise and cut into ⅛inch strips with scissors. Set aside.

3. Cut off roots and dark green portion of leeks and discard. Slice into pieces about 2inches in width.

4. Heat 1 tablespoon of vegetable oil in a small frying pan over medium heat. Add leeks and cook, turning until golden brown, about 1 to 2 minutes per side. Transfer to a small plate; set aside.

5. Dry off any excess moisture off the chicken and add chicken to the pan skin side down and cook, turning, until golden brown 2 to 3 minutes on each side. Remove chicken and transfer to a cutting board and cut into half inch slices. Place the chicken back into the pan, if the chicken is still uncooked, cook a bit longer. Add the reserved leeks to the chicken and pour the miso mixture over the chicken and leeks, bring pan to a simmer until the sauce is glistening, about a minute.

6. Spoon the rice into a bowl and sprinkle the seaweeds strips of the rice and top with the chicken mixture.