Yakitori Chicken Skewer Rice Bowl
Ingredients
- 600 g boneless chicken thighs
- 320 g Japanese short-grain rice
- 4 tbsp soy sauce
- 3 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tsp caster sugar
- 6 spring onions
- 15 g sesame seeds
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 35.5 g
- Carbohydrate
- 74.1 g
- of which sugars
- 7.7 g
- Fat
- 14.5 g
- of which saturates
- 3.9 g
- Fibre
- 2 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak 8 wooden skewers in water for 10 minutes. Cook the rice according to packet instructions.
- 2
Make the yakitori glaze by combining the soy sauce, mirin, sake, and sugar in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
- 3
Cut the chicken thighs into bite-sized pieces and thread onto skewers, alternating with 3cm pieces of spring onion.
- 4
Cook the skewers under a hot grill or on a griddle pan for 10-12 minutes, turning and basting with the glaze every few minutes until sticky and charred at the edges.
- 5
Serve the skewers over rice, drizzle with any remaining glaze, and scatter with sesame seeds.
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