Pairs well with Japanese Yakitori Chicken Style Rice Bowl
Japanese Yakitori Chicken Style Rice Bowl
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An easy and simple Japanese yakitori chicken style rice bowl cooked using a rice cooker. This recipe is perfect for busy weeknight dinners or lazy Sunday lunches, featuring flavorful chicken thighs cooked with seasoned rice and a savory yakitori sauce.
00:50:00 total
Serves 2
easy
Main Various
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Ingredients
- 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)
Instructions
- Prepare Rice and Chicken: Measure 300g of short or medium grain rice and wash it. Add 360ml of water to the rice cooker. Season 560g chicken thighs with 1 tsp salt, 1 tsp sake, and 1 tsp garlic. Optionally, soak kombu (2g) in the yakitori sauce mixture to develop umami.
- Make Yakitori Sauce: Combine 2 tbsp water, soaked kombu (or MSG 1g), 1/2 tbsp sugar, 2 tbsp soy sauce, 2 tbsp sake, 2 tbsp mirin, and 1 tsp corn starch in a bowl. Mix well to dissolve the corn starch.
- Assemble in Rice Cooker: Place the washed rice and water in the rice cooker. Place parchment paper over the rice to prevent sticking. Lay the seasoned chicken thighs on top of the parchment paper.
- Cook: Set the rice cooker to 'white rice' mode and start cooking. After cooking completes, keep the rice warm for at least 10 minutes before opening the lid to ensure the chicken and rice are fully cooked.
- Finish Yakitori Sauce: Pour the yakitori sauce into a saucepan and bring to medium heat. Boil for 10-20 seconds to burn off the alcohol and thicken the sauce.
- Serve: Serve the cooked chicken and rice bowl topped with chopped green onions. Drizzle the prepared yakitori sauce over the dish for enhanced flavor.
