Two bowls of yakitori don—rice topped with glazed grilled chicken pieces and charred green onions—are served with chopsticks on a wooden table. The food appears golden and appetizing.

Recipe Highlights

My family loves grilled chicken skewers, but we don’t always have time to fire up the grill. So I created this pan-seared Yakitori Don recipe—a quick and easy way to bring those savory, caramelized flavors to the table. Even my busy college-aged son can make it! Served over hot steamed Japanese rice, it’s a comforting one-bowl meal that feels special yet comes together fast.

  • Quick 20-minute meal with pantry ingredients
  • Juicy, golden chicken with a glossy homemade sauce
  • Classic yakitori flavor without skewers or a grill

If you love easy rice bowls, try my Gyudon, Oyakodon, and Soboro Don recipes next!

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.

What is Yakitori Don?

Yakitori is Japanese-style grilled chicken skewers, while don is short for donburi or rice bowl. Versions of chicken yakitori have been a staple of Japanese cuisine for centuries. Usually cooked over a charcoal grill in Japanese specialty restaurants and izakaya, it’s easily adaptable to cooking in a pan so you can make it in any kitchen.

Ingredients for Yakitori Don

  • chicken thighs
  • Tokyo negi (long green onion) or thick green onions/scallions
  • yakitori sauce – mirin, soy sauce, and sugar
  • all-purpose flour
  • neutral oil

For the donburi

  • cooked Japanese short-grain rice – it’s easy to make in a rice cooker or pot over the stove
  • shredded nori seaweed – optional
  • shichimi togarashi (Japanese seven spice) – optional

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Yakitori Don

  1. Prep the ingredients. Cut the white part of the negi into 1½-inch pieces and slice the green part thinly. Cut chicken into bite-size pieces and dust with flour.
  1. Mix the sauce. Stir together mirin, soy sauce, and sugar in a small bowl until dissolved.
  1. Sear and steam. Grill the white part of the negi in a plan until seared, then remove. Add the chicken in a single layer and cook until a golden crust forms. Then, flip the chicken, cover, and cook over medium-low heat for 3 minutes.
  1. Glaze. Add back the negi, pour the sauce, and shake to coat evenly.
  1. Serve. Fill a donburi bowl with hot rice and sprinkle with shredded nori. Top with the chicken, garnish with green onions and shichimi togarashi, and enjoy.
A person slicing raw chicken thigh pieces on a wooden cutting board with a knife, preparing ingredients for yakitori don.
A person holds two measuring cups, one with a dark liquid and one with a light brown liquid, above a glass bowl of granulated sugar—ingredients often used in making yakitori don sauces—on a wooden surface.
A hand uses tongs to cook and turn pieces of chicken in a stainless steel skillet on a stovetop, preparing savory yakitori don. The chicken pieces are browned and sizzling.
Chicken pieces and green onions are cooking in a skillet with a brown sauce on a stovetop. The golden chicken and bubbling sauce create a flavorful yakitori don-inspired dish.
A wooden spoon lifts a piece of glazed chicken from a bowl of yakitori don, with rice, vegetables, and green peppers. The food looks saucy and freshly cooked.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make Yakitori Don perfectly every time.

  • Pat the chicken dry – Removing surface moisture reduces unwanted odor and helps create a better sear.
  • Dust with flour – A light coating locks in juices and creates a golden crust while helping the sauce cling beautifully.
  • Don’t crowd the pan – Leave space between pieces or cook in batches so the chicken sears instead of steams.
  • Test your pan heat – For a stainless steel pan, add a drop of water to the pan. If it beads and glides across the surface, it’s ready for searing.
  • Wipe excess grease – The rendered chicken fat has great flavor, but removing some keeps the sauce from getting greasy.
A bowl of steamed white rice topped with glazed, golden-brown yakitori don chicken pieces and grilled green onions, served with chopsticks on a wooden table.

Variations and Customizations

Looking to change things up? Try these easy and tasty ideas!

  • Broil it. Caramelize the chicken and scallions under the broiler using my Yakitori Recipe.
  • 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.
A wooden spoon holds a bite of yakitori don—glazed chicken, rice, and green onion—above a bowl filled with more saucy chicken and rice. The dish appears fresh and is garnished with chopped green onions.

What to Serve with Yakitori Don

Serve these tasty and easy dishes to make a Yakitori Don set meal.

Wooden bowls filled with Pork Tofu Soup, served alongside steamed rice and a chicken dish on the table.
A white fluted dish containing Japanese spinach salad seasoned with sesame seeds, soy sauce, and sugar.

Storage and Reheating Tips

To store: Transfer the leftover chicken to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month. I recommend freezing any leftover rice separately; see my tutorial How to Store Cooked Rice for step-by-step instructions.

To reheat: Heat gently in the microwave or on the stovetop until warmed through. Serve over freshly cooked or reheated rice.

FAQs

Can I make Yakitori Don ahead of time?

Yes. You can cook the chicken and sauce up to 3 days in advance. Store in the refrigerator and reheat gently before serving over freshly steamed or reheated rice.

How long does Yakitori Don last in the fridge?

Cooked yakitori chicken will keep in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 1 month.

What rice should I use for Yakitori Don?

Use Japanese short-grain rice for authentic donburi texture. It’s slightly sticky and holds the sauce well, making it perfect for rice bowls.

Do I need to cook Yakitori Don on a grill?

No. To make yakitori donburi in the kitchen, simple sear bite size pieces of chicken in a frying pan or skillet and cover to finish cooking. Then, add yakitori sauce, toss, and glaze.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

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.
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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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