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Yakitori Donburi (Japanese Chicken Rice Bowl)
5 from 8 votes

Yakitori Donburi (Japanese Chicken Rice Bowl)

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

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the vegetables back to the pan along with the sauce from step 1.
  6. Mix thoroughly and cook until the sauce becomes thick and glossy, then remove the pan from the heat.
  7. Divide 2 portions cooked Japanese short-grain rice between serving bowls and sprinkle the top with shredded sushi nori seaweed "kizami nori".
  8. Divide the chicken and vegetables equally between each serving bowl and sprinkle with finely chopped green onions and Japanese chili powder (shichimi togarashi).
  9. Enjoy!

Nutrition Information

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: 2 portions

Amount Per Serving

Calories 722

% 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.