Yakitori Rice Bowl (Soy-Mirin Glazed Grilled Chicken over Rice)
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chicken thigh and green onion are threaded onto skewers and cooked in a skillet, then brushed again and again with a thin coat of tare, a sweet glaze of soy sauce, mirin, and sugar.
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Thigh meat has enough fat to stay juicy through that repeated searing. Laid over hot rice, the glaze runs down between the grains and no extra sauce is needed.
Ingredients
Instructions
- 1
Pat 260 g boneless chicken thigh dry, then cut it into bite-size pieces so the surface browns instead of steaming.
Cut 80 g green onion into 4 cm lengths, keeping the pieces thick enough to stay on the skewers.
- 2
Mix 2 tablespoons soy sauce, 1.5 tablespoons mirin, and 1 tablespoon sugar until the sugar fully dissolves.
Scrape the bottom of the bowl once or twice, since undissolved sugar can burn quickly in the pan.
- 3
Thread chicken and green onion alternately onto skewers, leaving tiny gaps so heat reaches the sides of each piece.
Keep 2 cups cooked rice warm in serving bowls, because the glaze tastes better when it soaks into hot grains.
- 4
Heat 1 teaspoon cooking oil in a pan over medium-high heat.
Add the skewers and sear about 2 minutes per side, turning only after browned patches appear so the chicken releases cleanly.
- 5
Lower the heat to medium and brush on a thin layer of tare, then turn the skewers.
Repeat for about 4 minutes, adding light coats instead of one heavy pour, until the glaze looks glossy and the chicken is cooked through.
- 6
When the remaining tare thickens, turn off the heat before it becomes too salty or starts scorching.
Place the skewers over the warm rice, spoon over the sauce, and finish with 1 teaspoon sesame seeds.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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cooked rice, boneless chicken thigh
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