Easy Yakitori Donburi Recipe (Japanese Chicken Rice Bowl)

By Sudachi · 30 min

Ingredients

Instructions

1. Whisk the sauce ingredients (2 tbsp soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar, 1 tsp honey, ½ tbsp grated garlic, ½ tsp chicken bouillon powder) in a bowl until smooth, and set aside near the stove.
2. Cut the 300 g chicken thigh into large bite-sized pieces, put them in a bowl, and toss with 1 pinch each of salt and pepper and ½ tbsp cornstarch until evenly coated.
3. Heat a large frying pan over medium heat with half of the oil. Add 1 zucchini, ½ naganegi leek and ½ bell pepper and stir-fry until lightly charred at the edges, then move them to a plate.
4. Add the rest of the oil to the same pan and lay the chicken in skin-side down. Cook until golden and crispy, then flip and brown the other side.
5. Return the vegetables to the pan with the sauce and mix well.
6. Simmer until the sauce is thick and glossy, then take the pan off the heat.
7. Divide 2 portions of cooked short-grain rice between bowls and top with kizami nori.
8. Spoon the chicken and vegetables evenly over the rice, then sprinkle with chopped green onion and shichimi togarashi if using.

Summarized from Sudachi's video. Watch it for the details.

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GarlicScallionRiceBell pepperChicken thighZucchiniLeekNori seaweed