Yakitori Don
Yakitori Don - A Quick and Flavorful Japanese Rice Bowl
Yakitori Don is a simple yet incredibly satisfying Japanese rice bowl topped with juicy grilled chicken and scallions, coated in a sweet-savory tare sauce. If you’re craving a quick and easy Japanese meal that takes only 20 minutes to prepare, this recipe is perfect for you!
Yakitori (焼き鳥) is a beloved Japanese dish consisting of skewered and grilled chicken, often cooked over charcoal for a smoky flavor. Traditionally enjoyed at izakayas (Japanese pubs) and street food stalls, yakitori is made using various parts of the chicken, from thigh meat (momo) to wings (tebasaki) and even gizzards (sunagimo). The most common seasoning is either a simple salt (shio) or a rich soy-based “tare” sauce, which enhances the natural umami of the chicken.
Yakitori Don, or Donburi (yakitori rice bowl) is a fantastic way to enjoy this classic Japanese dish at home without needing a grill on charcoal. The combination of tender, flavorful chicken, and toppings like kizami nori (shredded seaweed) and shichimi togarashi (Japanese seven-spice) makes it a hearty and well-balanced meal. You can serve it with a side of miso soup or a simple salad for a complete Japanese dining experience.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
8 oz boneless chicken thighs
1 stalk negi (Japanese long green onion)
3 tbsp soy sauce
1 tbsp sugar
1 tbsp mirin
1/2 tbsp sake
kizami nori (shredded seaweed)
shichimi togarashi (Japanese seven-spice), optional
cooked rice
My Kitchen Tools:
Instructions:
Rinse the negi and cut into 2-inch pieces.
Cut the chicken thighs into bite-sized pieces.
In a small bowl, combine soy sauce, sugar, mirin, and sake to make the tare sauce. Set aside.
Heat a frying pan over medium heat. Add the negi pieces and pan-grill until slightly charred.
Move the negi to the side in the pan, place the chicken skin-side down and grill until golden brown. Flip and cook the other side.
Pour the tare sauce into the pan, stirring to coat the chicken and negi.
Divide the cooked rice into bowls. Sprinkle with kizami nori and top with the yakitori chicken and negi. Don’t forget to drizzle some tare sauce.
Sprinkle with shichimi togarashi if desired and enjoy!
What is Tare Sauce?
Tare (たれ) is a flavorful, slightly thickened Japanese sauce commonly used in grilling dishes like this yakitori. It is made by simmering soy sauce, mirin, sugar, and sake, creating a glossy, sweet-savory glaze that caramelizes beautifully on the chicken. Tare sauce can vary in sweetness and thickness depending on regional preferences, but it always serves to enhance the deep umami flavor of grilled meats.
What is Shichimi Togarashi?
Shichimi togarashi (七味唐辛子), also known as Japanese seven-spice blend, is a flavorful spice mix that adds heat and complexity to dishes. It typically consists of chili flakes, ground sansho pepper, roasted orange peel, black and white sesame seeds, hemp seeds, seaweed, and ginger. The combination of these ingredients creates a fragrant, slightly spicy, and umami-packed seasoning. It’s a versatile condiment commonly sprinkled over noodle dishes, rice bowls, grilled meats, and even soups.For this dish, I used Yuzu Shichmi which has some hints of Yuzu citrus.
Among the various types of yakitori, “Negima” is a popular item. It’s a skewered chicken thigh with negi (Japanese green onions). Originally, Negima was made with negi and maguro (tuna), but over time, people started using chicken instead of tuna, as it became more widely accessible.
What is negi? Read here:
