Chicken Yakitori Bowl
A Japanse-inspired rice bowl with grilled chicken skewers and a savory sauce.
20m
Prep Time
25m
Cook Time
4
Servings
Ingredients
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 green onions, thinly sliced
1 tbsp vegetable oil
4 cups cooked white rice
Instructions
Step 1
In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
Step 2
Thread the chicken onto skewers, then brush with a little of the sauce.
Step 3
Heat a grill pan or outdoor grill over medium-high heat. Brush with vegetable oil, then grill the chicken skewers for 2-3 minutes per side, or until cooked through.
Step 4
To assemble the bowls, divide the rice among four bowls. Top each with some chicken skewers and drizzle with the remaining sauce. Sprinkle with sliced green onions and serve immediately.