Grilled Chicken Rice Bowl

Yakitori Don
  • By
    The Food Studio
  • Time
    20 minutes
Grilled Chicken Rice Bowl

Yakitori is a Japanese dish in which bite-sized pieces of chicken are skewered and grilled. This recipe allows you to make yakitori using a frying pan, so you can easily make it at home. Chicken and vegetables grilled in salty-sweet sauce pair well with rice. You're sure to love this combination!

Nutrition per Serving
  • Calories
  • Sodium
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Cholesterol


  • 4.58  oz Boneless chicken thigh
  • 0.7  oz Japanese leek (Negi)
  • Shiitake mushroom
  • 0.5  Sweet green pepper
  • 0.5  tbsp Vegetable oil
  • to taste Salt and pepper
  • oz Cooked rice
  • 0.25  sheet Toasted nori seaweed
  • to taste Shichimi seven-spice chili mix
    • A
    • tbsp soy sauce
    • tsps mirin sweet cooking sake
    • tsp sugar
    • tsps sake


Step 1

Cut the chicken thigh into bite-sized pieces. Cut the baby leek into 3cm-long pieces. Chop off the stem of the shiitake mushroom and cut it in half. Remove the stalk and seeds of the sweet green pepper, and then cut into 3 lengthwise pieces.

Grilled Chicken Rice Bowl

Step 2

Mix the ingredients of A (yakitori sauce) in a bowl and marinate the chicken in it for 5 mins.

Grilled Chicken Rice Bowl

Step 3

Heat half the vegetable oil in a frying pan, add the vegetables, and fry over medium heat. Sprinkle a pinch of salt and pepper, take the vegetables out from the pan, and set aside.

Step 4

Add the remaining oil to the frying pan and heat. Drain the chicken to remove excess marinade and fry over medium heat.

Step 5

Once the chicken browns, add the remaining yakitori sauce. Coat the chicken with the sauce thoroughly.

Grilled Chicken Rice Bowl

Step 6

Put rice in a bowl. Scatter shredded nori seaweed over the rice and then place the chicken and vegetables on top.

Step 7

Sprinkle shichimi seven-favor chili pepper as needed.


Do you folks like yakitori sauce? Almost all the Japanese love its irresistible aroma, which comes from cooking soy sauce and sugar. The sauce goes very well with various kinds of meats, so it’s a good idea to make a big batch. You can store it in the fridge for over a month.


  • Try white or brown mushroom instead of shiitake.
  • Japanese leek (Negi) can be replaced with onion.
The Food Studio
Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.

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