Sweet Soy & Nuoc Cham–Glazed 2x Chicken Donburi
with Pickled Cabbage, Ponzu Edamame, Cucumber & Sesame Seeds
- Fish
- Soy
- Wheat
- Sesame
A fresh spin on donburi—Japanese rice bowls—this vegetarian meal is satisfying anytime of day. Zucchini is seared until soft and caramelized, then lacquered in a savory-sweet nuoc cham and sweet soy glaze. Scoring the zucchini in an X pattern first helps the glaze seep deep into the flesh for maximum flavor in every bite. The zucchini is served over steamed jasmine rice and accompanied by ponzu-marinated edamame, cucumber slices, and quick-pickled cabbage and radishes. Finish each bowl with a sprinkle of sesame seeds and chopped scallions for a colorful dish packed with umami flavor.
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
20 ounce
Chopped Chicken Breast
2 unit
Zucchini
10 teaspoon
White Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 unit
Mini Cucumber
8 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
3 unit
Radishes
4 ounce
Shredded Red Cabbage
2 unit
Scallions
¾ cup
Jasmine Rice
4 tablespoon
Nuoc Cham Sauce
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Wash and dry produce.
In a medium pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, trim and halve zucchini lengthwise. Trim and thinly slice radishes into rounds; stack a few slices at a time and slice into matchsticks. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions.
Arrange zucchini halves, cut sides up, on a clean work surface. Make ½-inch-deep diagonal cuts into zucchini, spacing the cuts ½ inch apart. Repeat with knife angled in opposite direction to form X-shaped cuts. Season cut sides with salt (we used ½ tsp; 1 tsp for 4 servings). Set aside until ready to use in Step 5. TIP: If zucchini gets slippery while scoring with the knife, blot dry with paper towels.
In a small bowl, whisk together sweet soy glaze, nuoc cham, and ⅓ cup water (⅔ cup for 4 servings). Set aside.
In a small bowl, whisk together sweet soy glaze, nuoc cham, and ⅓ cup water (⅔ cup for 4 servings). Set aside until ready to use in Step 6.
In a medium microwave-safe bowl, combine vinegar, ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 4 tsp sugar for 4).
Stir in cabbage and radishes; microwave for about 1 minute.
Set aside to pickle until ready to serve, stirring occasionally.
In a second small bowl, combine edamame, ponzu, a drizzle of olive oil, and a pinch of salt. Stir and set aside to marinate.
Pat zucchini dry with paper towels (but don’t rinse!).
Heat a large drizzle of oil in a large pan over medium-high heat. Once hot, carefully add zucchini, cut sides down. Cook, undisturbed, until browned and beginning to soften, 4-5 minutes. Reduce heat to medium, flip zucchini, and cook, undisturbed, until almost tender, 2-3 minutes more. (For 4 servings, cook zucchini on first side as instructed, then reduce heat to medium, flip, and cook, undisturbed, until fork-tender, 3-4 minutes more. Using tongs, transfer to a large plate or baking sheet.)
Pour sauce into pan. Cook, spooning sauce onto zucchini, until sauce has thickened and zucchini is fork-tender and well coated, 3-4 minutes. (For 4 servings, pour sauce into pan over medium heat and cook until slightly thickened, 2-3 minutes. Pour sauce over zucchini on plate or baking sheet until well coated.)
Divide rice between shallow bowls. Top with zucchini, pickled veggies (draining first), cucumber, and edamame. Spoon as much remaining sauce from pan as you like over zucchini. Garnish with sesame seeds and scallions. Serve.
