Yakitori Don
Bring chicken yakitori flavors to your table without a grill with my Yakitori Don recipe. In just 20 minutes, you'll have a satisfying rice bowl with juicy, pan-seared chicken glazed in a glossy, sweet-savory yakitori sauce.
Instructions
- 1
Before You Start: Prepare 2 donburi servings of cooked rice. See the Notes below for more information.Now, gather all the ingredients.
- 2
Cut the white part of 1 Tokyo negi (long green onion) or green onions 1½ inches (
- 3
75 cm) long. Cut the green part into thin rounds.
- 4
Pat dry 2 pieces boneless, skinless chicken thighs with a paper towel. Cut it into bite-size pieces about 1½ inches (
- 5
75 cm).Nami's Tip: Remove the moisture from the chicken to reduce unwanted odor and create a better sear.
- 6
Coat the chicken with 2 Tbsp all-purpose flour (plain flour), then shake off the excess. Nami's Tip: Dusting with flour locks in juices and creates a good sear and golden crust.
- 7
Mix the yakitori sauce: Add 3 Tbsp mirin, 3 Tbsp soy sauce, and 1 tsp sugar to a small bowl and stir to dissolve the sugar.Nami's Tip: You can also warm it in the microwave to help the sugar dissolve.
- 8
Heat a stainless steel pan over medium heat. Add a drop of water to the pan to test the temperature. If it beads and glides across the surface, it's ready. Carefully wipe out the water with a paper towel. Add 1 Tbsp neutral oil and swirl to coat. Add the white part of the negi and grill until seared on both sides. Transfer to a plate or tray.
- 9
Add more oil to the pan, if needed. Once the oil is hot, add the chicken in a single layer, leaving space so the pieces don't touch each other. Cook in batches to avoid overcrowding the pan. Sear until a golden crust forms on one side, about 3 minutes.Nami's Tip: Leave space between each piece so the chicken sears evenly and develops a nice crust.
- 10
Flip over the chicken, cover the pan, and reduce the heat to medium low. Steam for 3 minutes.
- 11
Wipe off the excess pan grease with a paper towel. Then, return the grilled negi to the pan.Nami's Tip: Removing the rendered fat is optional. It has good chicken flavor but can make the sauce greasy.
- 12
Add the yakitori sauce and shake the pan to coat the chicken well.
- 13
Divide 2 servings cooked Japanese short-grain rice into individual bowls. Sprinkle with optional shredded nori seaweed, place the chicken on top, and garnish with sliced green onions. Sprinkle with shichimi togarashi (Japanese seven spice) at the table for a spicy kick.
- 14
Transfer the leftover chicken to an airtight container and store it in the fridge for up to 3 days or in the freezer for a month. I recommend freezing leftover rice; see how in my tutorial How to Store Cooked Rice.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the smoky sweetness of the glaze and the crispness of the negi balance the rice's gentle umami. This dish is a quiet celebration of patience and flavor, just like Italian pasta with its slow-cooked sauces.
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