Name: Yakitori Don
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1.3 lbs Boneless skin-on chicken thighs; 3 stalks Negi or large scallions; 0.5 cup Soy sauce; 0.5 cup Mirin; 0.25 cup Sake; 2 tbsp Granulated sugar; 4 cups Cooked short-grain white rice; 1 handful Shredded Nori (seaweed); 1 tsp Shichimi Togarashi

Main Dishes

Yakitori Don

Transport your kitchen to a Japanese izakaya with this smoky and savory Yakitori Don. Succulent chicken thighs and charred scallions are glazed in a luscious homemade tare sauce and served over a warm bed of steamed rice.

Prep

15m

Cook

25m

Serves

Calories

580kcal

Qty	Ingredient
1.3 lbs 600 g	Boneless skin-on chicken thighs
3 stalks 3 stalks	Negi or large scallions
0.5 cup 120 ml	Soy sauce
0.5 cup 120 ml	Mirin
0.25 cup 60 ml	Sake
2 tbsp 25 g	Granulated sugar
4 cups 600 g	Cooked short-grain white rice
1 handful 5 g	Shredded Nori (seaweed)
1 tsp 2 g	Shichimi Togarashi

2 Method

Step 1. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Simmer over medium-low heat for 10-15 minutes until the liquid reduces by half and reaches a syrupy consistency. Set aside half for drizzling.

Step 2. Cut the chicken thighs into 1-inch bite-sized pieces. Slice the white and light green parts of the scallions into 1-inch segments.

Step 3. If using a grill, thread chicken and scallions alternately onto bamboo skewers. If using a skillet, heat a tablespoon of oil over medium-high heat.

Step 4. Cook the chicken and scallions for about 4-5 minutes per side until the chicken is golden brown and cooked through. If using a skillet, ensure the chicken skin gets crispy.

Step 5. Once the chicken is nearly done, brush it generously with the tare sauce. Let it cook for another minute until the glaze becomes bubbly and slightly charred.

Step 6. Fill four bowls with warm steamed rice. Drizzle a tablespoon of the reserved tare sauce over the rice in each bowl.

Step 7. Arrange the grilled chicken and scallions on top of the rice. Garnish with shredded nori and a sprinkle of shichimi togarashi for a hint of spice.

·
Use skin-on chicken thighs for the most authentic flavor and juicy texture.
·
Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
·
Don't rush the tare reduction; the sauce should be thick enough to coat the back of a spoon.
·
For an extra smokey flavor indoors, use a cast-iron grill pan.

? FAQ

Can I use chicken breast instead of thighs?

Yes, but be careful not to overcook them as they dry out faster than thighs. Thighs are preferred for their fat content and flavor.

What can I use if I don't have sake?

You can substitute sake with dry sherry or simply increase the amount of mirin and reduce the sugar slightly.

Is this dish gluten-free?

Standard soy sauce contains wheat. To make this gluten-free, use Tamari and ensure your mirin and sake are certified gluten-free.

How do I store leftovers?

Store the chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in a pan to keep the skin from getting soggy.