Name: How to Make Yakitori Don (Japanese Grilled Chicken Rice Bowl)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 350 grams chicken breast; 100 grams Japanese leek; 50 grams shishito pepper; 2 Tbsps soy sauce; 2 Tbsps mirin; 1 Tbsp sake; 1 Tbsp white sugar; 400 grams steamed rice; Shichimi (Japanese 7-spice; optional for toppings); Cut seaweed (optional for toppings)

How to Make Yakitori Don (Japanese Grilled Chicken Rice Bowl)

Easy Good for Two Under 30 Minutes Yakitori Chicken Donburi

Yakitori don is a classic Japanese rice bowl dish that features grilled, skewered chicken served over a bed of steamed white rice. The chicken, known as yakitori, is traditionally cooked over a charcoal grill, imparting a smoky, slightly charred flavor.

It's typically brushed with a sweet and savory glaze called tare, made from soy sauce, sugar, mirin, and sake, which brings a perfect balance of umami, sweetness, and tanginess.

Culturally, yakitori is deeply ingrained in Japan, often enjoyed at yatai (food stalls) or casual izakayas. Although its origins trace back to the Edo period, its popularity has surged in modern times as a quick, affordable, and satisfying meal.

This dish is surprisingly quick to make, with the rice and tare sauce prepared in advance. The chicken can be grilled in just 10-15 minutes, making it an excellent choice for busy weeknights.

To complement the meal, Yakitori don pairs wonderfully with grilled or steamed vegetables like asparagus, zucchini, or bell peppers, which add freshness and a subtle smokiness.

Light sides such as miso soup or pickled vegetables (tsukemono) provide a delightful contrast in flavor and texture, while a Japanese cucumber salad adds a refreshing crunch.

For an extra flavor boost, consider sprinkling roasted sesame seeds or a dash of shichimi (Japanese chili pepper).

Whether enjoyed as a quick dinner or a comforting treat, Yakitori don is a delicious and culturally rich dish that showcases the heart of Japanese cooking, blending smoky chicken, savory sauces, and warm, fluffy rice into one satisfying bowl.

Overview

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Total servings: 2

Difficulty: Easy

Ingredients

350 grams chicken breast
100 grams Japanese leek
50 grams shishito pepper
2 Tbsps soy sauce
2 Tbsps mirin
1 Tbsp sake
1 Tbsp white sugar
400 grams steamed rice
Shichimi (Japanese 7-spice; optional for toppings)
Cut seaweed (optional for toppings)

Expert's Tip

Take your yakitori don to the next level with this 3-year brewed soy sauce. Rich, naturally fermented, and packed with deep, authentic flavor that makes every bite unforgettable.

Instructions

1) Prepare the Ingredients

Collect the ingredients, such as chicken breast, Japanese leek, and shishito pepper. You will also need steamed rice, soy sauce, mirin, sake, and white sugar. For optional toppings, include shichimi and cut seaweed.

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2) Cut the Ingredients

Cut the Japanese leek into pieces about 1.5 inches long. Then, cut the chicken breast into bite-sized cubes.

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3) Prepare the Sauce

In a small cup, combine soy sauce, mirin, sugar, and sake. Mix well, then set the sauce aside for later use.

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4) Cook the Chicken

Add a bit of oil to a hot grill pan over high heat and place the chicken cubes in. Season with salt to taste and cook the chicken for about 3-4 minutes on each side until it’s fully cooked through, with a golden-brown exterior.

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5) Cook the Vegetables

Next, add the Japanese leek and shishito pepper to the pan. Cook the shishito peppers until they are lightly charred, then remove them from the pan. Continue to cook the Japanese leek until it is fully tender and cooked through to the center.

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6) Add the Yakitori Sauce

Now, pour the prepared yakitori sauce into the pan. Coat the chicken and vegetables with the sauce and allow it to simmer for a few minutes, reducing the sauce by half to concentrate the flavors.

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7) Assemble the Dish

Place steamed rice into bowls, and if you prefer, sprinkle some cut seaweed on top for added flavor. Then, carefully arrange the cooked chicken, Japanese leek, and shishito pepper over the rice.

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8) Serve and Enjoy!

To finish, drizzle the reduced yakitori sauce from the pan over the assembled dish. This step adds an extra layer of flavor and enhances the taste.

About the author

Mana Sobral

Mana is a mother of two who is currently based in Toronto, Canada. While she has called Toronto her home for the past 7 years, she is originally from Wakayama. She holds a bachelor’s degree in Nutrition and gained practical experience working as a dietician in Japan. She is absolutely obsessed with sharing her love for Japanese cuisine. She loves the seasonality of vegetables in Japan and the creativity of plating dishes. She loves writing Japanese recipes and sharing them with people around the world. She prefers to keep her writing style simple and fun, so that everyone, including people who are not particularly keen on reading, can enjoy her articles. In her free time, she loves baking desserts and Japanese breads. She also enjoys participating in Muay Thai classes.

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