Chicken & Tare Donburi

Ingredients

• 2 chicken thighs, skin on, cubed into 4 cm pieces
• 2 spring onions, sliced into 4cm pieces
• Reserve some green slices of spring onion for serving
• 4 tbs tare sauce
• 1/2 cup cooked brown rice
• 1/2 cup cooked barley
• 1/2 punnet tomato medley, cut each in half
• 200 g cubed pumpkin
• 1 ripe avocado, cut in cubes
• 1 tbs Extra Virgin Olive Oil (EVO)
• Salt
• For tare sauce:
• 200 ml Lee Kum Kee Premium soy sauce
• 100 ml Obento cooking sake
• 100 ml Obento mirin seasoning
• 100 g brown sugar, tightly packed
• 2 garlic cloves, smashed
• 5 cm of ginger, sliced

Method

1. To make the tare sauce:
2. Put all the tare sauce ingredients in a saucepan & whisk to combine. Bring to the boil then simmer until it’s reduced & shiny so it coats the back of a spoon, approximately 15 minutes. Sieve the tare to remove ginger & garlic.
3. Heat a griddle pan.
4. Lightly oil the spring onion and pumpkin pieces then place on a hot griddle pan. Turn the pieces and continue cooking. Remove & sprinkle with salt. The onions will cook quickly.
5. Lightly oil the chicken pieces then place on the hot griddle pan. When nearly cooked, turn. After a few minutes paint the tare on the chicken & turn, then paint the other side.
6. Take the chicken off the heat and rest for a few minutes whilst you arrange the mixed rice & barley, reserved green spring onion, grilled spring onion, tomato, pumpkin & avocado in individual bowls.
7. Place the tare chicken in the bowl and serve extra tare for those who may want more!

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning
• Lee Kum Kee - Premium Soy Sauce