Recipe courtesy of Andrew Zimmern
Recipe courtesy of Andrew Zimmern
Watch how to make this recipe.
Chicken Yakitori Rice Bowls
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 53 mg
- Sodium
- 386 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 250
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 14 g
- Cholesterol
- 53 mg
- Sodium
- 386 mg
Ingredients
Directions
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15m
Easy
CLASS
- Place the chicken thighs in a medium bowl. Add 2 tablespoons of the sake and the cornstarch; stir well with chopsticks or tongs to evenly coat the chicken. Cover and refrigerate while you cook your rice.
- Rinse the rice in a fine-mesh sieve until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of water (or follow the ratio and cooking instructions on your rice package). Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes.
- Meanwhile, halve the onion and cut into thin slices. Add the instant dashi to 1/2 cup of hot water and stir until it dissolves.
- Once your rice is cooked, remove from the heat and keep warm.
- Preheat a large skillet over medium-high heat. Add the peanut oil and swirl to coat. Add the chicken in one layer and cook until browned on both sides, about 4 minutes total. Remove the chicken from the skillet and reserve on a plate.
- Next, add the onions to the skillet, reduce the heat to medium and cook, stirring, until slightly soft, about 1 minute.
- Add the mirin, soy sauce, sugar, dashi mixture and remaining 1/4 cup sake to the skillet. Stir and scrape the bottom of the skillet to release any browned bits.
- Increase the heat to medium-high. Bring to a simmer and add the chicken along with any juices from the plate to the skillet; cook, stirring occasionally, until the liquid reduces to a glaze, about 3 minutes.
- Meanwhile, thinly slice the scallions, keeping the light and dark green parts separate. Add the light green scallions to the skillet and stir.
- Place the rice in individual serving bowls. Divide the chicken yakitori over the rice, garnish with the dark green scallions and serve.
