| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 pound boneless, skinless chicken thighs, each cut into 8 pieces
- 1/4 cup plus 2 tablespoons sake
- 2 tablespoons cornstarch
- 1 cup short-grain rice
- 1 medium yellow onion
- 1/4 teaspoon instant dashi (available at Asian markets or from Amazon)
- 3 tablespoons peanut oil
- 2 tablespoons mirin
- 3 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
- 2 tablespoons sugar
- 2 scallions, light and dark green parts only
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 250 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 386 mg |
Reviews
Amazing and easy recipe! Thank you Andrew for this new family staple!
Excellent. I substituted canola oil instead of peanut oil. I also substituted Rice Vinegar for Mirin. I will make this again in the future.