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A bowl of rice topped with glazed grilled chicken pieces and scallions, this yakitori don is served with chopsticks on a wooden table. A cup and a sauce container are partially visible next to the bowl.

Yakitori Don

by Namiko Hirasawa Chen
Bring chicken yakitori flavors to your table without a grill with my Yakitori Don recipe. In just 20 minutes, you'll have a satisfying rice bowl with juicy, pan-seared chicken glazed in a glossy, sweet-savory yakitori sauce. It's pure comfort in every bite.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2

Ingredients

  • 2 pieces boneless, skinless chicken thighs (about 10 oz or 284 g)
  • 1 Tokyo negi (long green onion) (or use 3 thick green onions/scallions as I do here)
  • 2 Tbsp all-purpose flour (plain flour) (for dusting)
  • 1–2 Tbsp neutral oil (for cooking)

For the Yakitori Sauce

For the Donburi

Instructions

  • Before You Start: Prepare 2 donburi servings of cooked rice. See the Notes below for more information.
    Now, gather all the ingredients.
    Raw chicken thighs on a metal tray, green onions, soy sauce, sake, sugar, flour, and cornstarch in glass bowls—all ingredients neatly arranged for a delicious yakitori don—set out on a wooden surface.

To Prepare the Ingredients

  • Cut the white part of 1 Tokyo negi (long green onion) or green onions 1½ inches (3.75 cm) long. Cut the green part into thin rounds.
    Side-by-side images showing hands prepping green onions for yakitori don on a wooden cutting board: the left displays slicing the white and green stalks, while the right highlights finely chopping the green tops.
  • Pat dry 2 pieces boneless, skinless chicken thighs with a paper towel. Cut it into bite-size pieces about 1½ inches (3.75 cm).
    Nami's Tip: Remove the moisture from the chicken to reduce unwanted odor and create a better sear.
    Two images side by side: on the left, hands pat chicken pieces dry with a paper towel; on the right, hands slice raw chicken thighs on a wooden cutting board—essential prep steps for making yakitori don.
  • Coat the chicken with 2 Tbsp all-purpose flour (plain flour), then shake off the excess.
    Nami's Tip: Dusting with flour locks in juices and creates a good sear and golden crust.
    Raw chicken pieces in a metal tray are sprinkled with flour on the left; on the right, the tray—ideal for prepping dishes like yakitori don—is covered with a frosted plastic lid and held by two hands.
  • Mix the yakitori sauce: Add 3 Tbsp mirin, 3 Tbsp soy sauce, and 1 tsp sugar to a small bowl and stir to dissolve the sugar.
    Nami's Tip: You can also warm it in the microwave to help the sugar dissolve.
    Left: Hands pour soy sauce and mirin into a bowl of sugar for yakitori don. Right: A small glass bowl with a dark liquid sits on a plate inside a microwave.

To Cook

  • Heat a stainless steel pan over medium heat. Add a drop of water to the pan to test the temperature. If it beads and glides across the surface, it's ready. Carefully wipe out the water with a paper towel. Add 1 Tbsp neutral oil and swirl to coat.
    Add the white part of the negi and grill until seared on both sides. Transfer to a plate or tray.
    A person pours oil into a stainless steel pan on the left; on the right, they sauté chopped green onions in the pan using metal tongs, preparing ingredients for yakitori don.
  • Add more oil to the pan, if needed. Once the oil is hot, add the chicken in a single layer, leaving space so the pieces don't touch each other. Cook in batches to avoid overcrowding the pan. Sear until a golden crust forms on one side, about 3 minutes.
    Nami's Tip: Leave space between each piece so the chicken sears evenly and develops a nice crust.
    Side-by-side images: On the left, water is being poured into a heated stainless steel pan. On the right, pieces of raw chicken are arranged in the same pan, ready to be cooked for a delicious yakitori don.
  • Flip over the chicken, cover the pan, and reduce the heat to medium low. Steam for 3 minutes.
    A two-panel image shows chicken pieces for yakitori don being cooked in a pan: the left panel has someone turning the browned chicken with tongs, and the right panel shows the pan covered with a lid as the chicken continues to cook.
  • Wipe off the excess pan grease with a paper towel. Then, return the grilled negi to the pan.
    Nami's Tip: Removing the rendered fat is optional. It has good chicken flavor but can make the sauce greasy.
    Two photos: Left shows a hand using chopsticks to blot excess oil from browned chicken pieces in a frying pan. Right shows the same pan with browned chicken and sliced green onions, classic steps in preparing yakitori don.
  • Add the yakitori sauce and shake the pan to coat the chicken well.
    Two images of a frying pan on a stovetop: left, someone pours sauce over chicken and green onions; right, the chicken and green onions simmer in sauce for yakitori don.

To Serve

  • Divide 2 servings cooked Japanese short-grain rice into individual bowls. Sprinkle with optional shredded nori seaweed, place the chicken on top, and garnish with sliced green onions. Sprinkle with shichimi togarashi (Japanese seven spice) at the table for a spicy kick.
    Two bowls on a wooden surface: the left has white rice with shredded seaweed, while the right features yakitori don—rice topped with glazed chicken and green onions.

To Store

  • Transfer the leftover chicken to an airtight container and store it in the fridge for up to 3 days or in the freezer for a month. I recommend freezing leftover rice; see how in my tutorial How to Store Cooked Rice.

Notes

Ingredient Notes
  • Steamed rice: A typical donburi serving uses 1⅔ cups (250 g) of cooked rice. Cook 2 rice cooker cups (1½ cups, 300 g) of uncooked Japanese short-grain rice to yield about 4⅓ cups (660 g) of cooked rice, enough for 2 donburi servings (about 3⅓ cups, 500 g total). See my tutorial for cooking short-grain rice using a rice cooker, pot over the stove, Instant Pot, or donabe.
Variations and Customizations
Looking to change things up? Try these easy and tasty ideas!
  • Top with a soft-cooked egg. Add silky richness with my 2-Minute Microwave Onsen Tamago.
  • Broil it. Caramelize the chicken and scallions under the broiler using my Yakitori Recipe.
  • Use brown rice. See my tutorial How to Cook Short-Grain Brown Rice in a Rice Cooker.
  • Make it plant-based. Prep firm tofu following my Pan-Fried Teriyaki Tofu method. First, drain it wrapped in a paper towel for 30 minutes. Then cut into slabs, dredge, sear, and season with the yakitori sauce recipe to finish.
  • Add veggies. Bulk it up with blanched broccoli, edamame, and/or baby bok choy or grilled mushrooms, asparagus, and/or eggplant.
  • Add aromatics. While not traditional, you can add garlic, ginger, or black pepper to the sauce for extra flavor.
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