short/medium grain rice - 300g (measured before washing)
water - 360ml (for cooking rice)
green onion - 60g (chopped)
chicken thigh - 560g (boneless, skin-on or skinless)
salt - 1 tsp (6g) (for seasoning chicken)
sake - 1 tsp (5ml) (for seasoning chicken, optional but recommended to remove chicken smell)
garlic - 1 tsp (8g) (minced or grated)
water - 2 tbsp (30ml) (for yakitori sauce)
kombu - 2g (or MSG 1g) (soaked in seasoning to develop umami; can substitute with MSG)
sugar - 1/2 tbsp (8g) (for yakitori sauce)
soy sauce - 2 tbsp (30ml) (for yakitori sauce)
sake - 2 tbsp (30ml) (for yakitori sauce)
mirin - 2 tbsp (30ml) (for yakitori sauce)
corn starch - 1 tsp (3g) (to thicken yakitori sauce)
parchment paper - watch the video to see (to place between rice and chicken to prevent sticking and mushiness)