Chicken Yakitori Rice Bowl

Ingredients

Quantities are for one portion.

• 15 gsugar
• 1 tbspmirin
• 70 gdry white rice
• 1spring onion (scallion), cut into 2-inch lengths
• 1 tbspvegetable oil
• 20 mlsoy sauce
• 1 tbspsake
• 150 gchicken thighs, cut into pieces

Method

1. Rinse the white rice and steam it until fluffy. Keep warm.
2. Thread the pieces of chicken thigh and spring onion alternately onto wooden skewers.
3. In a small pot, mix the soy sauce, mirin, sake, and sugar. Simmer until the sauce reduces to a thick glaze.
4. Heat the vegetable oil in a pan or grill pan. Cook the chicken skewers, turning to brown all sides.
5. Brush the thick glaze over the skewers in the pan, allowing it to caramelize and become sticky over the heat.
6. Fill a bowl with the hot steamed rice.
7. Slide the glazed chicken and scallions off the skewers directly onto the rice and drizzle any remaining sauce on top.