Yakitori Donburi (Grilled Chicken over Rice)

Yakitori DonburiYakitori Donburi is at the top of the list of my favorite Japanese thing to eat.  When I was a child growing up in Tokyo, I was a really picky eater and yakitori was one of the only Japanese foods (besides curry rice) that my Parents could get me to eat.  There was a Yakitori stand in front of our favorite supermarket and every time I would go with my Mother she would buy me a couple of the yakitori skewers.  The taste of the grilled chicken and sweet soy sauce together was a match made in heaven, total yumminess!!

When I started dating my now husband during college, he took me to a really fancy Yakitori restaurant in the Akasaka area of Tokyo.  When I opened the menu, I saw Yakitori Donburi on the menu.  I had never seen Yakitori served over rice like that before and I was really excited to try it.  Two of my favorite things, yakitori and rice combined, that couldn’t be bad right?  I ended up loving it so much I made him take me back to that restaurant many more times just to have that dish.

This recipe is adapted from one I found in one of my favorite Japanese cooking magazines.  I use skinless chicken, a liitle less soy sauce and a little more sake with great results.  I hope you enjoy this dish as much as my husband and I do.

Yakitori Donburi  (grilled chicken with yakitori sauce over rice) for 2
Yakitori Donburi 1
Ingredients
4 boneless skinless chicken thighs or 2 breasts
White rice (enough for two servings)
1 scallion, finely chopped
2-3 shiitake mushrooms sliced (optional)
Kizami nori (dried & shredded seaweed)

Yakitori sauce ingredients
(mix all ingredients together in a small bowl first)
1/2 cup soy sauce
4 Tablespoons Mirin
4 Tablespoons Sake
1 Tablespoon sugar
Freshly ground black pepper to taste

1.  Heat a large non-stick frying pan over medium high heat.  When pan is hot, add the chicken to the pan, chicken should sizzle when it hits the pan.  Sear chicken until golden brown then flip chicken over and brown the other side.  This should be about 5 minutes per side, slightly longer for chicken breasts, be sure the chicken is nicely browned before turning over.
Yakitori Donburi 2
2.  When chicken is browned on both sides and just about cooked through, turn heat down to medium/low and slowly add the yakitori sauce mixture (add shiitake mushroom slices at this point if using)
Yakitori Donburi 3
3.  Slowly simmer chicken in the sauce occasionally turning to coat.  Continue to do this until chicken is fully cooked and sauce thickens, about 7-8 minutes longer.  Turn off heat.

4.  Fill two medium sized bowls each with rice.  Remove Chicken from pan and slice into easy to eat pieces.  Drizzle one tablespoon of the yakitori sauce from the pan over each bowl of rice.
Yakitori Donburi 4
5.  Arrange slices (two thighs per serving or one breast) of chicken and shiitake mushrooms over the rice, drizzle a little more sauce over chicken and top with chopped scallions and shredded nori.  This dish goes great with miso soup on the side and some Japanese pickled vegetables (tsukemono), enjoy!

5.0 from 1 reviews
Yakitori Donburi (Grilled Chicken over Rice)
 
Ingredients
  • 4 boneless skinless chicken thighs or 2 breasts
  • White rice (enough for two servings)
  • 1 scallion, finely chopped
  • 2-3 shiitake mushrooms sliced (optional)
  • Kizami nori (dried & shredded seaweed)
  • Yakitori sauce ingredients
  • (mix all ingredients together in a small bowl first)
  • ½ cup soy sauce
  • 4 Tablespoons Mirin
  • 4 Tablespoons Sake
  • 1 Tablespoon sugar
  • Freshly ground black pepper to taste
Instructions
  1. Heat a large non-stick frying pan over medium high heat. When pan is hot, add the chicken to the pan, chicken should sizzle when it hits the pan. Sear chicken until golden brown then flip chicken over and brown the other side. This should be about 5 minutes per side, slightly longer for chicken breasts, be sure the chicken is nicely browned before turning over
  2. When chicken is browned on both sides and just about cooked through, turn heat down to medium/low and slowly add the yakitori sauce mixture (add shiitake mushroom slices at this point if using)
  3. Slowly simmer chicken in the sauce occasionally turning to coat. Continue to do this until chicken is fully cooked and sauce thickens, about 7-8 minutes longer. Turn off heat.
  4. Fill two medium sized bowls each with rice. Remove Chicken from pan and slice into easy to eat pieces. Drizzle one tablespoon of the yakitori sauce from the pan over each bowl of rice.
  5. Arrange slices (two thighs per serving or one breast) of chicken and shiitake mushrooms over the rice, drizzle a little more sauce over chicken and top with chopped scallions and shredded nori. This dish goes great with miso soup on the side and some Japanese pickled vegetables (tsukemono), enjoy!

 

Comments

  1. I love how the Asian and Latin cultures have RICE in common! I could (and used to) every single day! Sooo filling & tasty when cooked right. Cuz we know not everyone knows how to make good rice! 🙂 And yakitori! Dined in a NYC restaurant by the same name—-good stuff!
    Thanks for sharing this recipe!

  2. Happened in here from FoodLoversWeb.com Daily and wow am I happy to have clicked your link. What a delish opening photo and the recipe sounds pretty easy to pull together with lots of tasty ingredients. Thanks!

  3. Thank you and happy you found me! Yes, just a few ingredients and comes together pretty quick. Enjoy 🙂

  4. Making this again today. Love it! Arigato Shirley-san! xo

  5. I tried this recipe tonight! So quick to prepare and delicious

    • Thank you so much! Sorry for the late reply, my blog is supposed to email me comments but I never got this one sent to me 🙁 I’m glad you enjoyed the recipe. It is one of our favorites too.

  6. Hi Shirley, can you tell me what kind of white rice works best in this recipe, would it be regular long grain or calrose?

Speak Your Mind

*

Rate this recipe:  

css.php