Yakitori Rice Bowl (Soy-Mirin Glazed Grilled Chicken over Rice)
Bite-sized pieces of chicken thigh are threaded onto skewers and grilled while being brushed repeatedly with tare sauce made from soy sauce, mirin, and sugar. The sauce caramelizes over the flame, forming a glossy, sweet-salty shell around the chicken while the inside stays juicy. Once removed from the skewers and placed over rice, the tare drips into the grains and seasons them without any additional condiment. A light dusting of shichimi pepper or sansho powder adds a spicy, citrusy note that contrasts with the chicken's sweetness.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and scallions into 4 cm lengths.
- 2
Skewer chicken and scallion alternately.
- 3
Mix soy sauce, mirin, and sugar to make tare sauce.
- 4
Sear skewers in a lightly oiled pan until browned.
- 5
Pour in tare and reduce until glossy, coating the skewers.
- 6
Place skewers over rice, drizzle remaining sauce, and finish with sesame seeds.
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