Yakitori Don
Yakitori Don
Ingredients
For the Yakitori Don
- 8 ounces boneless chicken thighs, cut into bite-sized pieces
- 1 stalk negi, Japanese long green onion, cut into 2-inch pieces
- 1/4 teaspoon salt, or to taste
- 4 cups cooked rice, for serving
- 1/4 cup kizami nori, shredded seaweed, for garnish
- 1 teaspoon shichimi pepper, for garnish, or to taste
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- 1/2 tablespoon sake
Instructions
- 1
Prepare the negi and chicken: Cut the negi (Japanese long green onion) into approximately 2-inch pieces. Cut the boneless chicken thighs into bite-sized pieces. Season the chicken with 1/4 teaspoon of salt.
⏱️ 5 min
- 2
Grill the negi: Place the cut negi pieces into a large pan (e.g., a stainless steel pan) over medium-high heat. Grill them until they have distinct char marks and are slightly softened, about 3-4 minutes. Once grilled, remove the negi to the side of the pan or a separate plate.
⏱️ 4 min
- 3
Cook the chicken: Add the seasoned chicken pieces to the center of the same pan. Cook the chicken, turning occasionally, until both sides are browned and cooked through, about 5-7 minutes.
⏱️ 7 min
- 4
Prepare the sauce: In a small bowl or container, combine the soy sauce, granulated sugar, mirin, and sake. Whisk until the sugar is dissolved.
⏱️ 2 min
- 5
Simmer in sauce: Pour the prepared sauce over the cooked chicken and the grilled negi in the pan. Bring the sauce to a simmer and allow it to reduce and thicken, coating the chicken and negi, about 3-4 minutes. Stir occasionally to ensure even coating.
⏱️ 4 min
- 6
Assemble the Yakitori Don: To assemble the dish, place a serving of cooked rice in each of four bowls. Sprinkle kizami nori generously over the cooked rice. Arrange the cooked chicken and negi (the "yakitori") on top of the nori and rice.
⏱️ 5 min
- 7
Finish and serve: Drizzle any remaining sauce from the pan over the chicken, negi, and rice in each bowl. Finish by sprinkling shichimi pepper over the assembled dish. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Yakitori Don
For the Yakitori Don
- 8 ounces boneless chicken thighs, cut into bite-sized pieces
- 1 stalk negi, Japanese long green onion, cut into 2-inch pieces
- 1/4 teaspoon salt, or to taste
- 4 cups cooked rice, for serving
- 1/4 cup kizami nori, shredded seaweed, for garnish
- 1 teaspoon shichimi pepper, for garnish, or to taste
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- 1/2 tablespoon sake
Instructions
- 1
Prepare the negi and chicken: Cut the negi (Japanese long green onion) into approximately 2-inch pieces. Cut the boneless chicken thighs into bite-sized pieces. Season the chicken with 1/4 teaspoon of salt.
⏱️ 5 min - 2
Grill the negi: Place the cut negi pieces into a large pan (e.g., a stainless steel pan) over medium-high heat. Grill them until they have distinct char marks and are slightly softened, about 3-4 minutes. Once grilled, remove the negi to the side of the pan or a separate plate.
⏱️ 4 min - 3
Cook the chicken: Add the seasoned chicken pieces to the center of the same pan. Cook the chicken, turning occasionally, until both sides are browned and cooked through, about 5-7 minutes.
⏱️ 7 min - 4
Prepare the sauce: In a small bowl or container, combine the soy sauce, granulated sugar, mirin, and sake. Whisk until the sugar is dissolved.
⏱️ 2 min - 5
Simmer in sauce: Pour the prepared sauce over the cooked chicken and the grilled negi in the pan. Bring the sauce to a simmer and allow it to reduce and thicken, coating the chicken and negi, about 3-4 minutes. Stir occasionally to ensure even coating.
⏱️ 4 min - 6
Assemble the Yakitori Don: To assemble the dish, place a serving of cooked rice in each of four bowls. Sprinkle kizami nori generously over the cooked rice. Arrange the cooked chicken and negi (the "yakitori") on top of the nori and rice.
⏱️ 5 min - 7
Finish and serve: Drizzle any remaining sauce from the pan over the chicken, negi, and rice in each bowl. Finish by sprinkling shichimi pepper over the assembled dish. Serve immediately.
⏱️ 3 min