Yakitori Donburi (Grilled Chicken Rice Bowl) 焼き鳥丼

Name: Yakitori Donburi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 skin on boneless chicken thighs (200-250 g); 2 tsp sake; 1/4 tsp ajinomoto (msg), optional; 2 tsp potato starch; 1 negi (Japanese green onion); 1 tsp oil or lard; 1 (12.5 g) tbsp sugar; 2 tbsp sake; 2 tbsp mirin; 2 tbsp Japanese soy sauce; 1 serving (250 g) cooked Japanese short grain rice; kizami nori (sliced seaweed), for serving; sansho, for serving; shichi-mi tōgarashi, for serving

Yakitori Donburi is a quick and flavorful Japanese rice bowl featuring smoky grilled chicken skewers glazed in a rich tare sauce. Served over fluffy rice, this easy dish delivers the perfect balance of savory, sweet, and umami—ideal for a fast yet satisfying meal at home.

yakitori chicken over rice with green onion

Yakitori Rice Bowl
Why This Recipe
Ingredients and Substitutions
How to Make Yakitori Don
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers
Recipe FAQ
More Japanese Rice Bowls for Easy Weeknight Meals
Yakitori Donburi Recipe

Yakitori Rice Bowl

Yakitori is a traditional Japanese dish consisting of grilled chicken skewers, typically glazed with a savory-sweet tare sauce made from soy sauce, mirin, sake, and sugar. Yakitori Don (or Yakitori Donburi) brings the same amazing flavors but is made in a pan instead of a grill, then served over a bowl of warm rice, creating a comforting and balanced meal.

Why This Recipe

What makes this recipe so great is how quick and easy it is to prepare, while still delivering a hearty combination of grains, protein, and vegetables. The dish is packed with smoky, sweet, and savory flavors, and it’s delicious whether served hot, at room temperature, or cold. I love how versatile it is—you can pack it for lunch or a bento box, and it still tastes fantastic. For an even more filling meal, pair it with a side salad or miso soup.

Ingredients and Substitutions

Making yakitori don at home is simple and quick with the right ingredients. Here’s everything you’ll need to create this delicious dish. You can also find some helpful substitutions if you need them!

Skin-on boneless chicken thighs: Chicken thighs are perfect for yakitori due to their juicy and tender texture. However, you can substitute with chicken breast if you prefer a leaner cut.
MSG (Ajinomoto): Optional but it adds umami to the dish. You may also use dashi granules.
Potato starch: Keeps the chicken moist and helps the sauce cling onto the chicken. Substitute with corn starch or flour.
Japanese green onion (Negi): This variety is longer and thicker than your typical green onions. You can find them at Asian grocery stores, or substitute with regular green onions or scallions.
Oil or lard
Sugar
Mirin: Adds sweetness and depth to the sauce, but if you don’t have it, you can use a combination of white wine and sugar for a similar effect.
Japanese soy sauce:
Cooked Japanese short grain rice
Kizami nori (sliced seaweed): You can slice nori sheets if you don’t have pre-cut ones.
Sansho and shichimi tōgarashi (for garnish): These spices add a traditional Japanese kick to your dish. If unavailable, you can use crushed pepper or chili flakes.

How to Make Yakitori Don

This recipe involves marinating chicken, preparing a flavorful tare sauce, grilling, and assembling your yakitori rice bowl. It’s quick, simple, and full of flavor!

Marinate the Chicken: Sprinkle sake and optional MSG over the chicken thighs and set aside to marinate while you prepare the other ingredients.
Prepare the Sauce: In a small bowl, whisk together sake, mirin, soy sauce, and sugar. Heat it in the microwave to dissolve the sugar, then set aside.
Prep the Chicken & Negi: Slice the chicken into bite-sized pieces, keeping the skin intact. Cut the negi (green onion) into small pieces.
Cook the Chicken & Negi: Heat oil in a pan over medium-high heat. Add the negi and chicken, cooking until the skin crisps up and the chicken is golden.
Add the Tare Sauce: Pour the prepared tare sauce into the pan, allow it to boil and thicken slightly, and shake the pan gently to coat the chicken.
Assemble & Serve: Place a scoop of rice in a bowl, top with sliced yakitori chicken, and garnish with kizami nori, sansho, or shichimi tōgarashi for extra flavor.

yakitori donburi griled chicken rice bowl

VIDEO: Watch How to Make It

Lisa’s Recipe Tips

Heat the Sauce: Before adding the tare sauce to the pan, heat it in the microwave for 30 seconds to dissolve the sugar. This prevents it from sticking to the bottom of the pan.
Work Quickly with the Sauce: If you prefer, you can add the ingredients directly to the pan, but work quickly to prevent the sugar from burning. Add the sugar, sake, mirin, and soy sauce, and stir gently to dissolve the sugar.
Let the Sauce Thicken: Allow the sauce to thicken without stirring too much or shaking vigorously. This helps the chicken stay skin-side up, ensuring a light coat of sauce while keeping the skin crispy.

Serving Suggestions

Serve this yakitori rice bowl with a side of pickled vegetables like soy sauce pickled cucumbers or yamitsuki cabbage or miso soup to round out the meal. For an extra touch, sprinkle some additional sansho pepper or shichimi tōgarashi on top for added spice.

How to Store Leftovers

This recipe is great for meal prep! You can store leftovers in the fridge or freezer for a quick meal later.

Fridge Method: Store any leftovers in an airtight container for up to 3 days.
Freezer Method: If you want to freeze this dish, store the yakitori (without rice) in a freezer-safe bag or container. It will last for up to 2 months. To reheat, thaw and warm in a pan.

Recipe FAQ

Can I make this vegan?

Yes, you can easily make this dish vegan by swapping the chicken for tofu, tempeh or mock chicken. Simply marinate and cook as you would the chicken.

Can I use chicken breast?

Yes, chicken breast can be used, though it will be leaner and may not have the same juicy texture as thighs. To keep it moist, avoid overcooking the chicken breast.

How do I know when the tare sauce is thick enough?

The tare sauce should be syrupy and coat the back of a spoon. If it runs off too quickly, let it simmer for a few more minutes to thicken.

yakitori grilled chicken and green onion over rice in a donburi bowl

More Japanese Rice Bowls for Easy Weeknight Meals

Enjoy! If you make this Yakitori Donburi recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!