Shredded Teriyaki Duck Donburi Rice Bowl

Teriyaki Duck Donburi, a beautiful Japanese rice bowl featuring slow-cooked teriyaki duck leg served with a fried egg, rice and bok choi.

It is a really morish and simple recipe, you can make your own by swapping in and out ingredients.

Teriyaki Duck Rice Bowl

Duck makes a fairly regular appearance in these pages, and this teriyaki duck donburi recipe utilises slow-cooked legs.

Much like my duck burger and hoisin duck recipes, the star of this rice bowl dish from Japan is slow-cooked duck leg.

This recipe comes from my mate Jo over at Every Nook and Cranny, and it is a corker.

I’ve virtually known Jo for ages through a mutual real-world friend, and her recipes are super. She pinged a private message when she first published this a while ago.

Essentially, a donburi is a Japanese rice bowl, so some rice, some veggies and some protein and off you go.

It's very much the sort of dish that I would order from Wagamama if I could look past bang bang cauliflower and teriyaki chicken noodles.

Frequently Asked Questions

Can I make this in advance?

You can make the duck and rice in advance and do the vegetable prep, but the rest of the meal benefits from being cooked fresh.

How do I safely reheat rice?

It is actually more important to safely cool rice; once cooked, it should be drained and then spread on a tray and cooled as soon as possible.

As soon as it is cool enough, it should be refrigerated in a bag or a Tupperware box.

You can reheat rice by steaming it, microwaving it, or you can even make egg fried rice from it, and that would be awesome in this recipe. You should make sure that the rice is piping hot before serving.

Can I use store-bought teriyaki sauce?

Yes, of course, I usually rustle up my own sauce because I always have the ingredients at home, and it is so much cheaper!

The core ingredients for a teriyaki sauce are soy sauce, mirin and some form of sugar. These ingredients are then reduced to create the desired consistency.

I often vary the amounts of each to suit the dish I am making; it is essentially sweet, sour and salty.

But I use it in my pan-fried salmon and teriyaki mushrooms recipes. However, you can even go left field as I do in these teriyaki meatballs!

Serving Suggestions

Rather than go through side dishes in this section, I'm going to encourage you to make stuff up as you go along!

This duck donburis is now more than a rice bowl, and you should go to town and use what you have that is good, fresh and in season.

I am sure Jo will be along in the comments shortly to agree with me. Apart from the bok choi, which I recently found out she hates as much as I hate avocado.

However, you should definitely ignore her; she is mad bok choi is perfect in this recipe.

But you can add all sorts, cucumber, sugar snap peas, water chestnuts, baby sweetcorn, bean sprouts and mushrooms all make regular appearances in mine.

I've even seen the dreaded avocado served on a donburi rice bowl!

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• Ovenproof dish.
• A frying pan to fry the egg.
• A saucepan to cook the rice.
• Kitchen foil.
• Vegetable peeler.
• Kitchen knife.
• Chopping board.
• Mixing bowls.
• Kitchen tongs.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.