How Do You Make Yakitori Donburi Fast?

Sudachi

Yakitori donburi is an easy Japanese chicken rice bowl recipe that turns tender chicken, warm steamed rice, and glossy tare sauce into a quick satisfying meal. This dish usually uses bite-sized chicken pieces cooked in a pan, oven, or on skewers, then coated with a sweet savory sauce made from soy sauce, mirin, sake, and sugar. As the sauce reduces, it clings to the chicken with deep umami, gentle sweetness, and a shiny finish that makes the rice more flavorful. Green onion, sesame seeds, nori, egg, or pickles can add texture, aroma, and balance to the bowl. The final yakitori don is practical for lunch or dinner, giving the flavor of Japanese chicken skewers in a simple donburi format with juicy chicken, rich sauce, and comforting rice.

Transcript

00:00Want to enjoy Japanese yakitori without a fuss? Then ditch the skewers and savour this

00:05easy and delicious chicken yakitori donburi with crunchy vegetables coated in an addictive

00:10yakitori-inspired sauce.

00:15The first step is making the sauce so grab a bowl and add 2 tablespoons of soy sauce,

00:202 tablespoons of mirin, 2 tablespoons of sake, 2 teaspoons of sugar, 1 teaspoon of honey,

00:27½ tablespoon of grey garlic, and ½ teaspoon of Chinese style chicken bouillon powder.

00:34Mix it well and then set it by the stove ready for later.

00:41Next take 300 grams of burn less skin on chicken thigh, cut in 2 by 6 pieces, and sprinkle with

00:48a pinch of some pepper, and ½ tablespoon of cornstarch. Mix that by hand until evenly covered.

00:55Cornstarch will thicken the sauce slightly and help it stick better to the surface of

01:00the chicken.

01:01When that's done, heat a large pan on medium and add about ½ tablespoon of cooking oil.

01:07Once it's hot, add one roughly chopped zucchini, half a Japanese leek cut into 5cm pieces, and

01:14half a cubed bell pepper. I chose vegetables that don't need much cooking and taste delicious

01:21when grilled on a BBQ to match the actuary theme of the dish.

01:25The goal here is to char all the vegetables, so turn them occasionally to get those beautiful

01:30brown bits on the surface. Once they look like this, transfer them to a plate and set aside

01:36for later.

01:42We're going to reuse the pan, so add a bit more oil and then place your chicken into the

01:47pan. I'm placing it with the skin side facing down so it can crisp up nicely. The skin will

01:54also release extra flavour, which will mix with the sauce and add depth. Once it's crispy,

02:00turn the chicken over and brown it on the other side.

02:10When there's no more pink visible, you can add your charred vegetables back in,

02:15along with the sauce we prepared earlier. All we need to do now is thicken the sauce,

02:21stir the chicken and vegetables continuously to help coat all the surfaces with the sauce as it thickens.

02:35Once it's reduced and glossy like this, take the pan off the heat.

02:39Sprinkle your rice with shredded kizami nori and then place a generous portion of chicken and vegetables

02:45on top. Garnish with chopped green onions and a sprinkle of shichimi togarashi, and that's it.

02:55Delicious yakitori-inspired donburi, the perfect easy way to enjoy yakitori at home.

03:01And great news, I've launched a free mobile app that makes following along with my recipes even

03:06easier. It's the perfect kitchen companion after watching my videos. You can access step-by-step

03:11instructions right on your phone while you cook. The download link is in the description below.

03:18If you want the written version of this recipe, you can find it on my blog, the link is on

03:22the screen.

03:23And if you're interested in more chicken recipes, check out the chicken roundup video on the screen too.

03:29Thank you everyone who voted to see this recipe. Hope to see you next time.

03:33Thanks for watching.

03:35Bye.

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