Easy Yakitori Don — Just One Cookbook
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Official cooking video · Just One Cookbook · YOUTUBE20-Minute Chicken and Scallion Yakitori Rice Bowls
Two quick Japanese-style rice bowls made by pan-searing chicken thigh and long green onion, then glazing with mirin and soy sauce. Cook chicken to a 74°C internal temperature.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Prepare 500g cooked rice. Cut the white scallion stalk into roughly 4cm lengths and thinly slice the green part.
- 02
Pat 284g chicken dry, cut into bite-size pieces and lightly dust with 2 tbsp flour. Keep raw-chicken utensils separate from other foods.
- 03
Stir together 3 tbsp mirin, 3 tbsp soy sauce and 1 tsp sugar in a small bowl.
- 04
Heat 1 tbsp oil over medium heat, sear the white scallion pieces on both sides and transfer to a plate.
- 05
Add chicken in a single layer and sear for about 3 minutes; add up to 1 tbsp more oil if necessary.
- 06
Turn chicken, cover and cook over medium-low for about 3 minutes; continue cooking as needed until the thickest piece reaches at least 74°C.
- 07
Return the browned scallions to the pan, add the sauce and simmer 1–2 minutes until it coats the chicken.
- 08
Divide rice into two 250g bowls, top with glazed chicken and scallions, and optionally scatter nori, shichimi and green scallion tops. Serve hot.
Before you cook
Use a thermometer to confirm chicken reaches 74°C; keep raw-chicken utensils away from ready-to-eat rice and nori. Flour and soy sauce contain wheat/soy, and mirin may contain residual alcohol. Refrigerate within 2 hours, use within 3 days, and reheat leftovers to 74°C.
Allergens: wheat (flour; soy sauce may also contain wheat), soy (soy sauce), potential sesame or other spice allergens in shichimi; check product labels
Image & source credits
These illustrations stand in for food photos.
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