Tips for the Best Yakitori Rice Bowl
- Get the chicken skin nice and crispy: Start skin-side down and avoid moving the pieces too much for a golden crust and a delicious roasted aroma.
- Brown the green onions: Lightly charring them brings out their natural sweetness and adds a smoky flavor.
- Remove excess fat: Blot away extra chicken fat before adding the sauce so the glaze coats the meat evenly.
- Don’t over-reduce the sauce: The sugar creates a glossy glaze, but it can burn if cooked too long.
Substitutions
- Chicken thighs: Use boneless chicken breast for a leaner option. A light coating of cornstarch helps keep it juicy.
- Japanese long green onion (naganegi): Use the white and light green parts of a small leek, or thick scallions.
- Mirin: Replace 2 tbsp mirin with 2 tbsp water plus 2 tsp extra sugar. The flavor will be slightly different.
- Cooking sake: Substitute the same amount of water if you prefer to cook without alcohol.
- Shichimi togarashi: Use a pinch of red pepper flakes for heat, although the flavor is different.
Yakitori Rice Bowl (Japanese Chicken Rice Bowl)
Ingredients
Yakitori Sauce
Instructions
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Prepare the ingredients
Cut the chicken thighs into bite-sized pieces, about 3 cm each. Cut the Japanese green onion into 3 cm pieces.
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Sear the chicken and green onion
Add the vegetable oil to a frying pan. Place the chicken pieces skin-side down in the pan and add the green onion pieces to the empty spaces. Cook over medium heat for about 3 minutes without moving them too much, until the chicken skin and green onions are golden brown.
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Flip and cook
Flip the chicken and green onion pieces. Cook for another 3–4 minutes, until the chicken is nearly cooked through and the green onions are tender and lightly charred. Use a paper towel to gently remove any excess fat from the pan.
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Add the yakitori sauce
Add the soy sauce, mirin, sake, and sugar directly to the pan. Cook over medium heat for about 2 minutes, gently coating the chicken and green onions with the sauce. Once the chicken is fully cooked and the sauce becomes glossy and slightly thickened, turn off the heat.
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Assemble the rice bowls
Divide the warm rice between two serving bowls. Sprinkle shredded nori over the rice. Arrange the chicken and green onions on top, then drizzle with the remaining sauce from the pan. Finish with a sprinkle of shichimi togarashi, if desired.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 650kcal
User Reviews
this dish is a certified rice thief, so so delicious
Thank you!