Yakitori Donburi (Japanese Chicken Rice Bowl)

Name: Yakitori Donburi (Japanese Chicken Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Ingredients: 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sake; 2 tsp sugar; 1 tsp honey; ½ tbsp grated garlic; ½ tsp Chinese-style chicken bouillon powder (granules); 300 g boneless chicken thigh; 1 pinch salt and pepper; ½ tbsp cornstarch; 1 tbsp cooking oil; 1 zucchini; ½ Japanese leeks (naganegi); ½ bell pepper; 2 portions cooked Japanese short-grain rice; shredded sushi nori seaweed "kizami nori"; finely chopped green onions; Japanese chili powder (shichimi togarashi)

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 portions
Calories
722 kcal
Course
Main Course
Cuisine
Japanese

Yakitori Donburi (Japanese Chicken Rice Bowl)

Celia Wu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Yakitori-Style Sauce

2 tbsp soy sauce
2 tbsp mirin
2 tbsp sake
2 tsp sugar
1 tsp honey
½ tbsp grated garlic or garlic paste
½ tsp Chinese-style chicken bouillon powder (granules)

Yakitori Don

300 g boneless chicken thigh skin-on, cut into large bitesize pieces
1 pinch salt and pepper
½ tbsp cornstarch or potato starch
1 tbsp cooking oil
1 zucchini roughly cut
½ Japanese leeks (naganegi) cut into 5cm (2") pieces
½ bell pepper any color, cubed
2 portions cooked Japanese short-grain rice
shredded sushi nori seaweed "kizami nori"
finely chopped green onions
Japanese chili powder (shichimi togarashi) optional

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Instructions

Mix the sauce ingredients in a bowl (2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar, 1 tsp honey, ½ tbsp grated garlic and ½ tsp Chinese-style chicken bouillon powder (granules)) until well combined and set by the stove for later.
Cut 300 g boneless chicken thigh into large bitesize pieces and place them in a bowl. Add 1 pinch salt and pepper and ½ tbsp cornstarch and mix until evenly coated.
Heat a large frying pan on medium and add half of the cooking oil (save the other half for later). Once hot, add 1 zucchini, ½ Japanese leeks (naganegi) and ½ bell pepper. Stir fry until the surface of the vegetables are slightly charred and then transfer to a plate.
Using the same pan, add the other half of the oil and place the chicken pieces in with the skin side down. Once golden and crispy, turn them over and brown on the other side.
Add the vegetables back to the pan along with the sauce from step 1.
Mix thoroughly and cook until the sauce becomes thick and glossy, then remove the pan from the heat.
Divide 2 portions cooked Japanese short-grain rice between serving bowls and sprinkle the top with shredded sushi nori seaweed "kizami nori".
Divide the chicken and vegetables equally between each serving bowl and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
Enjoy!

Nutrition Information

Show Details

Serving 549.6g Calories 722kcal (36%) Carbohydrates 83.9g (28%) Protein 32.6g (65%) Fat 28.1g (43%) Saturated Fat 7.43g (37%) Polyunsaturated Fat 5.42g Cholesterol 135mg (45%) Sodium 1501mg (63%) Fiber 5.8g (23%)

Nutrition Facts

Serving: 2portions

Amount Per Serving

Calories 722 kcal

% Daily Value*

Serving	549.6g
Calories	722kcal	36%
Carbohydrates	83.9g	28%
Protein	32.6g	65%
Fat	28.1g	43%
Saturated Fat	7.43g	37%
Polyunsaturated Fat	5.42g	32%
Cholesterol	135mg	45%
Sodium	1501mg	63%
Fiber	5.8g	23%