Yakitori Chicken Bowl (Yakitori-don)

Ingredients

• 1 Chicken thigh (about 300g, keep the skin on, cut into bite-sized pieces)
• 1 Green onion (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 Vegetable oil
• 2 bowl Cooked rice (for serving)
• Shredded nori (optional garnish)
• Sesame seeds (optional garnish)
• Mayonnaise (optional garnish)
• Chili flakes (shichimi togarashi, optional garnish)

Steps

1. 1

   Cut the chicken thigh into bite-sized pieces, ensuring you keep the skin on for maximum flavor.

2. 2

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

3. 3

   In a small bowl, combine the soy sauce, cooking sake, mirin, sugar, grated garlic, and grated ginger. Mix well until the sugar is dissolved.

4. 4

   Heat 1 teaspoon 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 crispy to enhance the aroma.

6. 6

   Flip the chicken pieces over to cook the other side.

7. 7

   Add the cut green onions to the pan and cook until they are slightly softened and browned on both sides.

8. 8

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

9. 9

   Prepare two bowls of rice and top them with the cooked chicken and green onions, drizzling the remaining sauce over the top.

10. 10

    Finish by garnishing with shredded nori, sesame seeds, mayonnaise, and chili flakes (shichimi) as desired.

Notes

Starting the chicken skin-side down is crucial for extra flavor and a crispy texture. Make sure to simmer the sauce thoroughly until it reaches a rich, syrupy consistency for the best taste.

Nutrition per serving

• main
• dinner
• chicken
• rice bowl
• donburi
• japanese
• easy
• quick