Yakitori Don

  4.5 – 73 reviews  • Japanese

Among the most well-liked Japanese foods (original recipe). Fish or beef can both be marinated in the delicious ginger and rice wine mixture. The marinade can be used as a basting sauce while cooking this dish on the grill. Serve hot with noodles or rice.

Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 1 day
Total Time: 1 day 40 mins
Servings: 4
Yield: 4 servings

Ingredients

  1. 1 (3 pound) whole chicken, cut into pieces
  2. 1 tablespoon grated fresh ginger root
  3. 1 clove garlic, crushed
  4. 3 tablespoons white sugar
  5. ⅔ cup soy sauce
  6. 1 tablespoon sake
  7. ¼ cup mirin (Japanese sweet wine)
  8. 2 tablespoons cooking oil

Instructions

  1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
  2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
  3. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
  4. To Bake: bake the chicken pieces in a 325 degree F (165 C) oven for 45 minutes or until done, turning once and basting with the marinade halfway through cooking.
  5. To Grill: cook over medium-high heat, turning several times for even cooking. Brush with marinade when the chicken is half-cooked.
  6. The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Calories 587 kcal
Carbohydrate 18 g
Cholesterol 146 mg
Dietary Fiber 0 g
Protein 49 g
Saturated Fat 8 g
Sodium 2545 mg
Sugars 15 g
Fat 33 g
Unsaturated Fat 0 g

Reviews

Jonathan Harrell
It was ok the sauce could have been thicker
Michael Ryan
I love this recipe I will be making this again. Loved the flavor.
Susan Hall
No changes will definitely be making it again it was delicious
Lisa Hanson
Way too salty. Chicken tasted like it was boiled.
Jeremiah Hall
It was very tasty. Couldn’t find Sake so I used a very dry White wine.
Heather Williamson
Made this last night using the pan saute method and it was a hit. The only complaint I got was that it was a little salty. I used genuine imported soy sauce from the Asian market so that could be it. Next time I’ll either dial back the soy or add more mirin and/or use brown sugar in place of white. BTW I used boneless skinless chicken breast because that’s what I had in the house and it still turned out super tender.
Catherine Bolton
This was pretty good but wasn’t a please make again recipe for our house. The flavor is good but a little too much soy sauce is the culprit. If I make again I will cut back even though I used low sodium soy sauce.
Jason Steele
This was delicious and incredibly easy! I did make a few changes: reduced amount of soy sauce to 1/2c per other reviews & glad I did because it would have been too salty since I didn’t have low sodium soy sauce at hand. Increased sake to 1/4c to replace the ratio of liquid, and in place of white sugar, I used Ginger infused honey because I needed to use it up. Followed everything else exactly. It took just minutes to prep in the morning and marinated in fridge all day. Dinner was ready in short order! My husband tends to be a picky eater, but raved about this dish. We will definitely add this to our “go-to” list and I can’t wait to try it on other meats! Thanks for the recipe.
Melissa Wright
This was fantastic. I made it exactly as the recipe states. I sprinkled on a couple sesame seeds at the end and served with rice. I will definitely be making this again.
Charles Hamilton
I just opted to bake it and it was very good.
Thomas Cook
I reduced the servings by half and added a touch of sesame seed oil in the overnight marinate. The chicken thigh pieces were tender and flavorful, and I used it to make two bentos with rice (lunchboxes) for my boys. They liked it a lot.
Elizabeth Prince
A tasty and staight forward recipe. My teenaged son made it to give me a night off from the kitchen and the family loved it.
Lisa Kennedy
Served this to friends and there was none left. It was really delicious!
Jacob Olson
Excellent recipe. My girlfriend and I were quite impressed. It should be noted that when the recipe’s author says to “marinate for several hours or overnight,” s/he means it. I highly recommend a full night’s worth of marinating.
Amy Bryan
DELISH!
William Davis
Yummy
Todd Barnes
We really enjoyed this. I will make it again. No changes to the recipe.
Brian Fisher
Really great recipe! After trying it, we modified it a bit by cutting down on the soy, from 2/3 cup to a bit less than 1/2 cup. Other than that, it is wonderful and a hit at our party. Thank you Jana for you post.
Sarah Jordan
Love it!
Michael Chen PhD
Yummy! I used boneless chicken thighs cut in half. Very tasty!
Scott Willis
FANTASTIC! I did not have any saki but I did the rest as stated. Will be making this regularly

 

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