Yakitori Chicken Bowl (Yakitori-don)

Ingredients

• 1 Chicken thigh (about 300g, skin-on, cut into bite-sized pieces)
• 1 Green onion (Japanese long onion (naga-negi), cut into 3cm pieces)
• 2 tbsp Soy sauce
• 2 tbsp Cooking sake
• 2 tbsp Mirin
• 1 tbsp Sugar
• 2 cm Grated garlic (from a tube)
• 2 cm Grated ginger (from a tube)
• 1 tsp Cooking oil
• 2 bowl Cooked rice (for serving)
• Shredded nori (optional topping)
• Sesame seeds (optional topping)
• Mayonnaise (optional topping)
• Chili flakes (shichimi togarashi, optional topping)

Steps

1. 1

   Cut the chicken thigh into bite-sized pieces, keeping the skin on for better flavor.

2. 2

   Cut the green onion into pieces approximately 3cm in length.

3. 3

   In a small bowl, mix together the soy sauce, cooking sake, mirin, sugar, grated garlic, and grated ginger to create the seasoning sauce.

4. 4

   Heat 1 tsp of oil in a frying pan over medium heat.

5. 5

   Place the chicken pieces in the pan skin-side down. Cook until the skin is browned and fragrant, then flip the pieces over.

6. 6

   Add the green onion pieces to the pan and cook until both sides of the chicken and the onions are lightly browned.

7. 7

   Pour the mixed seasoning sauce into the pan. Simmer for 3–4 minutes, allowing the sauce to reduce and thicken until it coats the chicken and onions well.

8. 8

   Place the cooked chicken and onions over bowls of hot rice.

9. 9

   Finish by topping with shredded nori, sesame seeds, mayonnaise, and chili flakes (shichimi) according to your preference.

Notes

Start cooking the chicken skin-side down to render the fat and increase savoriness. Ensure the sauce is well-reduced for a rich, glossy finish.

Nutrition per serving

• main
• lunch
• dinner
• chicken
• rice bowl
• donburi
• Japanese
• easy