Yakitori Donburi
- Total time
- 20 min
- Serves
- 1
- Cuisine
- Japanese
Ingredients
- 2 skin on boneless chicken thighs (200-250 g)
- 2 tsp sake
- 1/4 tsp ajinomoto (msg), optional
- 2 tsp potato starch
- 1 negi (Japanese green onion)
- 1 tsp oil or lard
- 1 (12.5 g) tbsp sugar
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp Japanese soy sauce
- 1 serving (250 g) cooked Japanese short grain rice
- kizami nori (sliced seaweed), for serving
- sansho, for serving
- shichi-mi tōgarashi, for serving
Steps
- 1
Sprinkle sake and MSG (if using) on both sides of the chicken thighs. Set aside while you prepare the other ingredients.
- 2
In a small bowl, whisk together the sake, mirin, soy sauce, and sugar. Microwave for 30 seconds to help dissolve the sugar. Set aside.
- 3
Cut the negi into 3-4 cm pieces, about 8 pieces total. Slice the chicken into bite-sized pieces (about 5-6 pieces per thigh), keeping the skin side intact. Lightly dust the skinless side with potato starch.
- 4
Cook the Chicken & Negi: Heat oil in a pan over medium-high heat. Add the negi and the chicken, skin side down. Once the green onions are charred, flip them to cook the other side. Once the chicken skin is golden and crispy, flip to cook the skinless side for about 3 minutes. Tip: If there’s excess oil in the pan, carefully wipe it out with a paper towel.
- 5
Pour the prepared sauce into the pan and let it come to a boil without stirring. Once it starts to thicken slightly, gently shake the pan to coat the chicken. Continue reducing until the sauce bubbles slowly and fully coats the chicken.
- 6
Scoop cooked rice into a bowl and top with kizami nori. Arrange the glazed yakitori on top. Garnish with sansho or shichimi togarashi if desired. Enjoy!!
Source: okonomikitchen.com·Own this recipe or photo? Request removal