Chicken Yakitori Rice Bowl Recipes

Steps:

• Place the chicken thighs in a medium bowl. Add 2 tablespoons of the sake and the cornstarch; stir well with chopsticks or tongs to evenly coat the chicken. Cover and refrigerate while you cook your rice.
• Rinse the rice in a fine-mesh sieve until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of water (or follow the ratio and cooking instructions on your rice package). Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes.
• Meanwhile, halve the onion and cut into thin slices. Add the instant dashi to 1/2 cup of hot water and stir until it dissolves.
• Once your rice is cooked, remove from the heat and keep warm.
• Preheat a large skillet over medium-high heat. Add the peanut oil and swirl to coat. Add the chicken in one layer and cook until browned on both sides, about 4 minutes total. Remove the chicken from the skillet and reserve on a plate.
• Next, add the onions to the skillet, reduce the heat to medium and cook, stirring, until slightly soft, about 1 minute.
• Add the mirin, soy sauce, sugar, dashi mixture and remaining 1/4 cup sake to the skillet. Stir and scrape the bottom of the skillet to release any browned bits.
• Increase the heat to medium-high. Bring to a simmer and add the chicken along with any juices from the plate to the skillet; cook, stirring occasionally, until the liquid reduces to a glaze, about 3 minutes.
• Meanwhile, thinly slice the scallions, keeping the light and dark green parts separate. Add the light green scallions to the skillet and stir.
• Place the rice in individual serving bowls. Divide the chicken yakitori over the rice, garnish with the dark green scallions and serve.

Steps:

• For the chicken yakitori and rice: Soak skewers in water.
• Gather ingredients.
• Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
• Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
• Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
• Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
• Serve skewers on or next to white rice with Green Beans alongside.
• Gather ingredients.
• Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
• Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
• Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
• Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

Steps:

• Cook rice according to package directions, omitting salt and fat.
• Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
• Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
• Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. .
• Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.

Steps:

• 1. Cook rice according to package directions, omitting salt and fat.
• 2. Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
• 3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat. Add the chicken thighs to the pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1 inch strips.
• 4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add vegetables; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently.
• 5. Place 1 cup rice in each of 4 shallow bowls; top each serving with the chicken mixture. Enjoy!