Yakitori Donburi (Japanese Chicken Rice Bowl)
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 portions
-
Calories
722 kcal
-
Course
Main Course
-
Cuisine
Japanese
Yakitori Donburi (Japanese Chicken Rice Bowl)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Yakitori-Style Sauce
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 2 tsp sugar
- 1 tsp honey
- ½ tbsp garlic or garlic paste, grated
- ½ tsp chicken bouillon powder Chinese-style, granules
Yakitori Don
- 300 g chicken thigh skin-on, cut into large bitesize pieces, boneless
- 1 pinch salt
- 1 pinch black pepper
- ½ tbsp cornstarch or potato starch
- 1 tbsp neutral cooking oil generic cooking oil
- 1 zucchini roughly cut
- ½ Japanese leek cut into 5cm (2") pieces, naganegi
- ½ bell pepper any color, cubed
- 2 portions Japanese short-grain rice cooked
- nori seaweed shredded, sushi, kizami nori
- green onion finely chopped
- Japanese chili powder optional, shichimi togarashi
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
(32%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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