Description
This 30-Minute Yakitori Don recipe features tender, succulent chicken thigh pieces skewered with scallions, glazed in a rich homemade yakitori sauce made from soy sauce, mirin, sake, and sugar. Pan-fried to golden perfection and served atop steaming white rice, this dish offers a quick and authentic taste of Japanese comfort food right at home.
Ingredients
Scale
Chicken and Skewers
- 500 gram Boneless, Skinless Chicken Thigh
- 2 bunch Scallion
- As needed Vegetable Oil
Rice
- White Rice (to taste)
Yakitori Sauce
- 1/2 cup Soy Sauce
- 50 milliliter Mirin
- 80 milliliter Sake
- 70 gram Granulated Sugar
Instructions
- Soak skewers and cook rice: Soak bamboo skewers in water for 30 minutes to prevent burning. Meanwhile, cook white rice according to package instructions to serve as the base for the yakitori don.
- Prepare yakitori sauce: Combine soy sauce, mirin, sake, granulated sugar, and 1 bunch of scallions in a saucepan. Simmer gently for about 15 minutes, stirring occasionally, until the sauce thickens and becomes flavorful. Set aside.
- Prepare chicken: Pat dry the boneless, skinless chicken thighs thoroughly with a kitchen or paper towel, then dice into evenly sized cubes to ensure even cooking.
- Cut scallions: Trim the green parts of the remaining scallion bunch into lengths matching the chicken pieces for easy skewering.
- Assemble skewers: Alternate threading chicken cubes and scallion pieces onto the soaked bamboo skewers, filling each skewer fully.
- Pan-fry skewers: Preheat a pan over medium heat and lightly coat with vegetable oil. Cook the skewers for about 5 minutes on each side until golden brown and cooked through. During the last few minutes, brush a generous amount of yakitori sauce over the skewers to glaze them thoroughly.
- Serve: Place three glazed skewers on top of a bowl of freshly cooked white rice. Serve immediately while hot for a delicious, comforting meal. Bon Appétit!
Notes
- Soaking the bamboo skewers prevents them from burning during cooking.
- Use boneless, skinless chicken thigh for juicier and more tender results compared to chicken breast.
- The yakitori sauce can be made ahead and stored in the fridge for up to a week.
- Adjust the sugar amount in the sauce to balance sweetness to your preference.
- Feel free to garnish with toasted sesame seeds or a sprinkle of shichimi togarashi for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Keywords: Yakitori Don, Japanese Chicken Skewers, Yakitori Sauce, Quick Japanese Dinner, Chicken Rice Bowl
