Easy Yakitori Don (焼き鳥丼) | Easy College Meals 🥘 Izakaya-Style Chicken Rice Bowl 🍗 #shorts

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Cut the white part of the Tokyo negi into 1½ inch (3.75 cm) lengths and slice the green part thinly.
2. Pat the chicken thighs dry and cut into 1½ inch (3.75 cm) bite-size pieces.
3. Coat the chicken with flour and shake off the excess.
4. Mix 3 Tbsp mirin, 3 Tbsp soy sauce and 1 tsp sugar in a small bowl until the sugar dissolves.
5. Heat a stainless steel pan over medium heat until a drop of water beads and glides across the surface. Wipe out the water, add 1 Tbsp oil and swirl. Sear the white negi on both sides, then transfer to a plate.
6. Add more oil if needed. Place the chicken in a single layer with space between pieces, in batches if needed. Sear until a golden crust forms on one side, about 3 minutes.
7. Flip the chicken, cover, lower heat to medium low and steam for 3 minutes.
8. Wipe off excess grease, return the grilled negi to the pan, add the sauce and shake the pan to coat the chicken.
9. Serve over the rice with the sliced green negi and nori if using; sprinkle with shichimi togarashi if desired.

Summarized from Just One Cookbook's video. Watch it for the details.

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