Chicken Donburi (Japanese Rice Bowl) with Spinach

seriouseats.com

Patty Turner Afton

1 tablespoon ( 15 ml) canola or other neutral cooking oil

9 medium cloves garlic, 8 halved (larger cloves can be cut into thirds) and 1 minced, divided

One 10-ounce ( 280 g) bunch spinach, thoroughly washed and spun dry

Kosher salt

½ teaspoon (2.5ml) sesame oil

½ teaspoon (2.5ml) rice vinegar

2 boneless, skin-on chicken breast halves (each about 7 ounces; 200g), tender removed; or 2 boneless, skin-on thighs (each about 5 oz; 140g) and 2 boneless, skin-on drumsticks (each about 3 ounces; 80g)

¼ teaspoon (1ml) mayonnaise (optional)

¼ cup ( 60 ml) sake

¼ cup ( 60 ml) dashi, either instant or homemade (see note)

¼ cup ( 60 ml) soy sauce

2 tablespoons ( 30 ml) mirin

½ teaspoon cornstarch, stirred into 1 tablespoon (15ml) water to make a slurry

1 tablespoon ( 15 g) unsalted butter

subheading: To Serve:

6 cups cooked, short-grain Japanese rice (see note)

Kizami nori (optional; see note)

4 egg yolks (optional)

2 scallions (1 ½ ounces; 40 g), sliced thinly

Kizami beni shoga (pickled ginger strips) (optional; see note)

Directions at seriouseats.com

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