Easy Yakitori Donburi Recipe (Japanese Chicken Rice Bowl)

Name: Easy Yakitori Donburi Recipe (Japanese Chicken Rice Bowl)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian, Japanese
Ingredients: 2 tbsp soy sauce; ▢2 tbsp mirin; ▢2 tbsp sake; ▢2 tsp sugar; ▢1 tsp honey; ▢½ tbsp grated garlic or garlic paste; ▢½ tsp Chinese-style chicken bouillon powder (granules); ▢300 g boneless chicken thigh skin-on, cut into large bitesize pieces; ▢1 pinch salt and pepper; ▢½ tbsp cornstarch or potato starch; 1 tbsp cooking oil; ▢1 zucchini roughly cut; ▢½ Japanese leeks (naganegi) cut into 5cm (2") pieces; ▢½ bell pepper any color, cubed; ▢2 portions cooked Japanese short-grain rice; shredded sushi nori seaweed "kizami nori"; ▢finely chopped green onions; Japanese chili powder (shichimi togarashi) optional

7 steps

Prep:10minCook:15min

This yakitori donburi is a unique way to enjoy Japanese yakitori. No skewers, just succulent chicken thigh and crunchy vegetables coated in a delicious yakitori-style sauce and served over rice. Delicious!

Updated at: Mon, 02 Dec 2024 00:16:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories546.4 kcal (27%)

Total Fat32.4 g (46%)

Carbs31.9 g (12%)

Sugars15.2 g (17%)

Protein29.3 g (59%)

Sodium1474.7 mg (74%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspsoy sauce

2 Tbspmirin

2 Tbspsake

2 tspsugar

1 tsphoney

½ Tbspgarlic

grated, or garlic paste

½ tspchicken bouillon powder

chinese - style, granules

300gboneless chicken thigh

skin-on, cut into large bitesize pieces

1 pinchsalt

1 pinchpepper

½ Tbspcornstarch

or potato starch

1 Tbspcooking oil

1zucchini

roughly cut

0.5Japanese leeks

cut into 5cm pieces

0.5bell pepper

any color, cubed

2 portionsJapanese short-grain rice

cooked

sushi nori

shredded, seaweed kizami nori

green onions

finely chopped

shichimi togarashi

Japanese chili powder, optional

Instructions

Step 1

Mix all sauce ingredients in a bowl until well combined and set aside.

Step 2

Season chicken pieces with salt, pepper and cornstarch, mixing until evenly coated.

Step 3

Heat half the oil in a large frying pan over medium heat. Add zucchini, leeks and bell pepper, stir-frying until slightly charred. Transfer vegetables to a plate.

Step 4

In the same pan, add remaining oil and place chicken skin-side down. Cook until golden and crispy, then flip and brown the other side.

Step 5

Return vegetables to the pan and add the sauce. Mix well and cook until sauce thickens and becomes glossy. Remove from heat.

Step 6

Divide cooked rice between serving bowls and sprinkle with shredded nori seaweed.

Step 7

Top each bowl with equal portions of chicken and vegetables. Garnish with chopped green onions and shichimi togarashi.