Yakitori Domburi
Experience the irresistible flavors of Japan with Yakitori Domburi, a comforting rice bowl topped with tender, smoky grilled chicken skewers and fragrant green onions. Marinated in a luscious homemade tare sauce made from soy sauce, mirin, sake, and garlic, the chicken is grilled to perfection, offering a delicious balance of savory and sweet with a hint of caramelized smokiness. Nestled over a bed of fluffy short-grain rice, each bite is elevated with a sprinkle of toasted sesame seeds for a nutty finish. Quick to prepare and perfect for weeknight dinners or casual gatherings, this dish brings authentic Japanese street food vibes straight to your table. Perfectly portioned for four, Yakitori Domburi is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 60 ml Soy sauce
- 60 ml Mirin
- 60 ml Sake
- 2 tablespoons Granulated sugar
- 2 cloves Garlic
- 4 stalks Green onions (scallions)
- 4 cups Cooked short-grain rice
- 1 tablespoon Vegetable oil
- 1 teaspoon Sesame seeds
- 8 Wooden skewers
Instructions
Soak the wooden skewers in water for at least 20 minutes to prevent them from burning during grilling.
Cut the boneless chicken thighs into bite-sized, 1-inch pieces. Set aside.
In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. Lower the heat and let it simmer for 8-10 minutes or until slightly thickened. Remove from heat and let it cool to room temperature.
Cut the green onions into 1-inch pieces. Set aside.
Thread the chicken pieces and green onion alternately onto the soaked skewers. Each skewer should have around 4 pieces of chicken and 3 pieces of green onion, starting and ending with chicken.
Preheat a grill pan or outdoor grill over medium heat. Lightly brush the grill with vegetable oil to prevent sticking.
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred. Brush the chicken with the prepared sauce during the last few minutes of cooking to glaze the skewers.
Divide the cooked short-grain rice evenly among four bowls.
Place two skewers over each bowl of rice. Drizzle a little extra sauce over the chicken and rice if desired.
Garnish with a sprinkle of sesame seeds and serve immediately.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 493 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
