Yakitori Don
Yakitori Don (Japanese Yakitori Rice Bowl) – Quick, Easy, and Full of Umami
Yakitori Don is a comforting and flavorful Japanese chicken rice bowl topped with tender grilled chicken and negi (japanese long green onion), all coated in a glossy sweet-savory yakitori tare sauce. Served over a bowl of steamed rice, this yakitori donburi is the perfect weeknight meal when you’re craving authentic Japanese flavors but only have about 20 minutes to cook.
Yakitori (焼き鳥) is a classic Japanese grilled chicken dish, traditionally made with skewered chicken grilled over charcoal for a lightly smoky aroma. It’s a staple at izakayas (Japanese pubs) and street food stalls throughout Japan. Yakitori can be made using many parts of the chicken - most commonly juicy thigh meat (momo), but also wings (tebasaki) and gizzards (sunagimo). The chicken is typically seasoned with either simple salt (shio) or brushed with a rich soy-based tare sauce, which delivers deep umami and a subtle sweetness.
Yakitori Don, also known as a yakitori rice bowl, transforms this beloved street food into an easy home-cooked dish, no charcoal grill required. The tender chicken pairs beautifully with fluffy rice and classic toppings like kizami nori (shredded seaweed) and shichimi togarashi (Japanese seven-spice). Serve it with miso soup or a simple salad for a satisfying and well-balanced Japanese home meal that the whole family will love.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
8 oz boneless chicken thighs, seasoned with salt
1 stalk negi (Japanese long green onion)
2 tbsp soy sauce
1 tbsp sugar
1 tbsp mirin
1/2 tbsp sake
kizami nori (shredded seaweed)
shichimi togarashi (Japanese seven-spice), optional
cooked rice
My Kitchen Tools:
Instructions:
Prepare the Negi
Rinse the negi thoroughly and cut it into 2-inch pieces. Set aside.
Cut the Chicken
Cut the chicken thighs into bite-sized pieces to ensure even cooking and easy eating.
Season chicken with a pinch of salt
Make the Yakitori Tare Sauce
In a small bowl, combine the soy sauce, sugar, mirin, and sake.
Stir until the sugar dissolves completely, then set the tare sauce aside.
Grill the Negi
Heat a frying pan over medium heat with a little of cooking oil.
Add the negi pieces and pan-grill until lightly charred and fragrant on the outside.
Remove them to side of the pan.
Cook the Chicken
Place the chicken pieces skin-side down.
Cook until golden brown, then flip and cook the other side until fully cooked through.
Glaze with Tare Sauce
Return the grilled negi to the pan with the chicken.
Pour in the tare sauce and gently stir to coat everything evenly.
Let the sauce simmer briefly until it thickens and becomes glossy.
Assemble the Yakitori Don
Divide the steamed rice into serving bowls.
Sprinkle kizami nori over the rice, then top with the yakitori chicken and negi.
Drizzle extra tare sauce from the pan over the top.
Finish and Serve
Sprinkle with shichimi togarashi if desired, and enjoy your homemade Yakitori Don while hot.
Among the various types of yakitori, “Negima” is a popular item. It’s a skewered chicken thigh with negi (Japanese long green onions). Originally, Negima was made with negi and maguro (tuna), but over time, people started using chicken instead of tuna, as it became more widely accessible.
What is negi? Read here:
What is “tare” sauce?
Tare (たれ) is a flavorful, slightly thickened Japanese sauce commonly used in grilling dishes like this yakitori. It is made by simmering soy sauce, mirin, sugar, and sake, creating a glossy, sweet-savory glaze that caramelizes beautifully on the chicken. Tare sauce can vary in sweetness and thickness depending on regional preferences, but it always serves to enhance the deep umami flavor of grilled meats.
What is shichimi togarashi?
Shichimi togarashi (七味唐辛子), also known as Japanese seven-spice blend, is a flavorful spice mix that adds heat and complexity to dishes. It typically consists of chili flakes, ground sansho pepper, roasted orange peel, black and white sesame seeds, hemp seeds, seaweed, and ginger. The combination of these ingredients creates a fragrant, slightly spicy, and umami-packed seasoning. It’s a versatile condiment commonly sprinkled over noodle dishes, rice bowls, grilled meats, and even soups.For this dish, I used Yuzu Shichmi which has some hints of Yuzu citrus.
