This is an imitation recipe of the Wagamama teriyaki donburi bowl. Nice and simple, the only part that takes any time is preparing the meat, so if that bit is done in advance this recipe takes 10 minutes.
Ingredients:
- 2 Duck or chicken legs/breasts
- 2 Packets of sticky rice
- 2 Medium carrots
- 1/2 Cucumber
- Watercress
- Spring onions
- 3 Garlic cloves
- 8tbsp Soy sauce
- 120ml White wine
- 3tbsp Runny honey/ brown sugar
- 1tsp Cornflour
- 1tsp Sesame oil
- Sesame seeds
Method:
- Prepare the vegetables by julienning/ grating the carrots and cucumber. Mince the garlic cloves and slice the spring onions on an angle for a cheffy
- Prepare the meat by cutting it into small thin pieces – this bit is the longest part of the process but is worth it for the best texture
- Make the cornflour into a slurry with either the soy sauce or white wine – this makers it easier to mix evenly into the sauce
- Prepare the sauce by mixing together in a bowl, the soy sauce, white wine, sesame oil, garlic and sugar/honey
- In a very hot wok, begin to fry the meats – this wont take very long if they have been cut to thin strips.
- Into the hot wok pour the sauce mixture. This will bubble rapidly which is ideal to make the sauce nice and thick. Let this thicken for a couple of minutes whilst stirring.
- Meanwhile cook the sticky rice according to packet instructions
- Once the sauce has reduced, remove from the heat. Serve on the rice with the prepared veg, using the sesame seeds and spring onions as the final garnish.
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