Negima Yakitori Don
Grilled chicken skewers over rice. Budget-friendly and ready in well under an hour.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Photo: Adika Budiman / Pexels
This rice bowl is budget friendly and on the table in well under an hour. Homemade teriyaki is just soy, mirin, sake and sugar reduced until syrupy; it keeps for two weeks in the fridge. Thigh meat stays tender through frying, grilling and simmering, which is why Japanese home cooks reach for it first. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Rinse the rice until the water runs clear, then cook it with a little more water than rice (about 1.1 to 1) until tender and fluffy. Keep it warm.
Cut chicken thighs into bite-size pieces and thread onto skewers, alternating with 1 inch lengths of scallion.
Sear the chicken in a hot oiled pan until nearly cooked, pour in the teriyaki sauce and simmer, turning, until the sauce reduces to a sticky glaze.
Fill deep bowls with hot rice and spoon the topping and some of its sauce over the top.
Garnish with scallions and serve hot.
Chef's note
A soft egg on top makes almost any donburi better.
From the Donburi and Curry counter
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