This yakitori donburi is made with perfectly seared chicken thighs simmered in a sweet and savory glaze with tender scallions. It's way more satisfying than skewered yakitori!
Ingredients
2 servings- Chicken thigh, large piece (300g)1 piece
- Scallion (large)1
- Soy sauce and sake (for marinating chicken)to taste
- Wheat flour (for coating)to taste
- ★Soy sauce3 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
Directions
25 min- 1
Cut the scallion into 4cm pieces. Heat a skillet over high heat and quickly sear the scallion pieces until lightly charred, then set aside.
- 2
Cut the chicken thigh into bite-sized pieces. Marinate in a mixture of 1/2 tbsp soy sauce and 1 tbsp sake for seasoning (optional).
- 3
Coat the chicken pieces with wheat flour. Heat plenty of oil in a skillet over medium heat and pan-fry both sides until golden brown and crispy, starting skin-side down to develop a good color.
- 4
Return the seared scallion to the skillet with the cooked chicken and add the ★ seasonings. Simmer until the sauce reduces and thickens.
- 5
Serve over a bowl of rice, top with the chicken and scallion, and drizzle with the sauce. Garnish with shichimi togarashi (seven-spice) or seaweed flakes if desired.
Tips
Searing the scallion first brings out its aromatic flavor. You can also use a grill or toaster oven to cook the scallion. Cooking the chicken skin-side down first makes it extra juicy. Marinating the chicken removes any gamey flavor and helps the seasoning penetrate.
Nutrition
Per serving- Calories425 kcal
- Protein22.5 g
- Fat14 g
- Carbs47.5 g
- Sodium2.8 g
This yakitori donburi is made with perfectly seared chicken thighs simmered in a sweet and savory glaze with tender scallions. It's way more satisfying than skewered yakitori!
Ingredients
2 servings- Chicken thigh, large piece (300g)1 piece
- Scallion (large)1
- Soy sauce and sake (for marinating chicken)to taste
- Wheat flour (for coating)to taste
- ★Soy sauce3 tbsp
- ★Sugar3 tbsp
- ★Sake3 tbsp
Directions
25 min- 1
Cut the scallion into 4cm pieces. Heat a skillet over high heat and quickly sear the scallion pieces until lightly charred, then set aside.
- 2
Cut the chicken thigh into bite-sized pieces. Marinate in a mixture of 1/2 tbsp soy sauce and 1 tbsp sake for seasoning (optional).
- 3
Coat the chicken pieces with wheat flour. Heat plenty of oil in a skillet over medium heat and pan-fry both sides until golden brown and crispy, starting skin-side down to develop a good color.
- 4
Return the seared scallion to the skillet with the cooked chicken and add the ★ seasonings. Simmer until the sauce reduces and thickens.
- 5
Serve over a bowl of rice, top with the chicken and scallion, and drizzle with the sauce. Garnish with shichimi togarashi (seven-spice) or seaweed flakes if desired.
Nutrition
Per serving- Calories425 kcal
- Protein22.5 g
- Fat14 g
- Carbs47.5 g
- Sodium2.8 g
Tips
Searing the scallion first brings out its aromatic flavor. You can also use a grill or toaster oven to cook the scallion. Cooking the chicken skin-side down first makes it extra juicy. Marinating the chicken removes any gamey flavor and helps the seasoning penetrate.