A quick and easy lunch made from fridge staples—this yakitori-style rice bowl is so good, you might not have enough rice!
With tender chicken and a sweet and savory sauce, it’s perfect for a speedy meal or even as a main dish.
Ideal for those days when you want something delicious with minimal effort!
20 minutes
Mai Gohan
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 2 bowls cooked rice
- 7 oz chicken thighs (cut into bite-sized pieces)
- 1 Japanese long onion or green onion (cut into inch-long pieces (3 cm))
- 1 tbsp. all-purpose flour
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tbsp. sake
- 2 tbsp. soy sauce
- 2 tbsp. mirin
- Toasted white sesame seeds (to taste)
- Salt and pepper (to taste)
- Chopped scallions (optional)
- Shredded nori (optional)
INSTRUCTIONS
- 1
Season the chicken with salt and pepper. Place in a zip-top bag with flour and toss to coat evenly.
Cut the Japanese long onion into 1 in. (3 cm) pieces. In a small bowl, mix sugar, sake, soy sauce, and mirin (A).
- 2
Heat sesame oil in a pan over medium heat. Add the Japanese long onions and cook until browned on both sides. Remove and set aside.
- 3
In the same pan, place the chicken skin-side down and sear for about 2 minutes. Flip, cover with a lid, and steam over low heat for 2 more minutes.
- 4
Add the mixed sauce (A) and the Japanese long onions back into the pan. Cook, turning the chicken, until the sauce thickens and coats everything.
- 5
Scoop warm rice into a bowl.Top with chicken and green onions, drizzle with remaining sauce, and sprinkle with toasted sesame seeds. Garnish with chopped scallions and shredded nori if desired.
RecipeID
92
Tips & Notes
・ When steaming the chicken, wipe off excess oil with a paper towel after removing the lid.
・ Flip the chicken while coating with the sauce to ensure that it’s evenly glazed.
・ For a spicy kick, sprinkle with chili flakes.
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About Me I have a combined following of over 270,000 on social media. Born in Tokyo, I now live in Saitama with my two daughters, who are just a year apart and currently in junior high school (8th and 7th grade). I’m a former Italian chef specializing in pizza and pasta, as well as a former nursery school cook. Now, as a culinary expert, I develop numerous recipes for companies, handle PR and photography, and run cooking classes. My Recipe Philosophy Between work, household chores, and raising children, I know how hard it can be to find time to cook. Still, I want to help busy people prepare delicious meals that make their families happy. Drawing on my experience as a professional chef while working full-time, I share recipes designed to make cooking easier without compromising on taste. I’m happiest when my recipes can make your time in the kitchen just a little bit easier.