Best 4 Chicken Yakitori Rice Bowls Recipes
**Chicken Yakitori Rice Bowls: A Flavorful Fusion of Japanese and Western Cuisine**
Indulge in the delightful blend of Japanese and Western flavors with our tantalizing Chicken Yakitori Rice Bowls. This recipe is a culinary journey that combines the savory flavors of yakitori chicken with the comforting warmth of rice bowls. Each bite offers a harmonious balance of sweet, savory, and smoky notes, making this dish a true taste sensation.
From the marinated chicken skewers grilled to perfection to the fluffy rice topped with flavorful toppings, every element of this dish comes together to create a satisfying and memorable meal. Whether you're a fan of Japanese cuisine or simply seeking a unique and flavorful dish, our Chicken Yakitori Rice Bowls are sure to impress. So, gather your ingredients and let's embark on a culinary adventure that will leave your taste buds dancing with joy!
**Recipes Included:**
1. **Chicken Yakitori Marinade:** Learn the secrets behind the flavorful marinade that infuses the chicken with savory umami flavors.
2. **Easy Yakitori Sauce:** Discover the simple yet delicious sauce that complements the grilled chicken perfectly, adding a touch of sweetness and tanginess.
3. **Fluffy Japanese Rice:** Master the art of cooking fluffy and tender Japanese rice, the perfect base for your rice bowls.
4. **Cucumber Sunomono Salad:** Prepare a refreshing cucumber salad with a tangy dressing, adding a light and crunchy element to your meal.
5. **Pickled Red Onions:** Learn how to make vibrant pickled red onions that add a pop of color and tang to your rice bowls.
6. **Toasted Sesame Seeds:** Discover the art of toasting sesame seeds, enhancing their nutty flavor and adding a finishing touch to your dish.
7. **Nori Strips:** Cut nori sheets into thin strips, adding a touch of umami and texture to your rice bowls.
8. **Quick Assembly:** Follow our step-by-step guide to assembling your Chicken Yakitori Rice Bowls, ensuring a visually appealing and delicious presentation.
**Additional Tips:**
* For the best flavor, use fresh, high-quality ingredients.
* Adjust the amount of marinade and sauce according to your taste preferences.
* Experiment with different toppings to create unique flavor combinations.
* Enjoy your Chicken Yakitori Rice Bowls immediately for the freshest and most delicious experience.
CHICKEN YAKITORI AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken yakitori and rice: Soak skewers in water.
- Gather ingredients.
- Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
- Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
- Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
- Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
- Serve skewers on or next to white rice with Green Beans alongside.
- Gather ingredients.
- Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
- Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
- Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
- Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.
CHICKEN YAKITORI RICE BOWLS
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken thighs in a medium bowl. Add 2 tablespoons of the sake and the cornstarch; stir well with chopsticks or tongs to evenly coat the chicken. Cover and refrigerate while you cook your rice.
- Rinse the rice in a fine-mesh sieve until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of water (or follow the ratio and cooking instructions on your rice package). Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes.
- Meanwhile, halve the onion and cut into thin slices. Add the instant dashi to 1/2 cup of hot water and stir until it dissolves.
- Once your rice is cooked, remove from the heat and keep warm.
- Preheat a large skillet over medium-high heat. Add the peanut oil and swirl to coat. Add the chicken in one layer and cook until browned on both sides, about 4 minutes total. Remove the chicken from the skillet and reserve on a plate.
- Next, add the onions to the skillet, reduce the heat to medium and cook, stirring, until slightly soft, about 1 minute.
- Add the mirin, soy sauce, sugar, dashi mixture and remaining 1/4 cup sake to the skillet. Stir and scrape the bottom of the skillet to release any browned bits.
- Increase the heat to medium-high. Bring to a simmer and add the chicken along with any juices from the plate to the skillet; cook, stirring occasionally, until the liquid reduces to a glaze, about 3 minutes.
- Meanwhile, thinly slice the scallions, keeping the light and dark green parts separate. Add the light green scallions to the skillet and stir.
- Place the rice in individual serving bowls. Divide the chicken yakitori over the rice, garnish with the dark green scallions and serve.
CHICKEN YAKITORI RICE BOWL
Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal.
Provided by gailanng
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting salt and fat.
- Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
- Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. .
- Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.
Nutrition Facts : Calories 437.1, Fat 9.5, SaturatedFat 2, Cholesterol 94.4, Sodium 752.9, Carbohydrate 56.9, Fiber 4.1, Sugar 13.3, Protein 29.5
CHICKEN YAKITORI RICE BOWL
Everyone at work orders these for lunch from the Japanese place across the street....Thought I'd see what I could come up with. Feel free to change up the veggies.
Provided by Lynette !
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Cook rice according to package directions, omitting salt and fat.
- 2. Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- 3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat. Add the chicken thighs to the pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1 inch strips.
- 4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add vegetables; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently.
- 5. Place 1 cup rice in each of 4 shallow bowls; top each serving with the chicken mixture. Enjoy!
Tips:
- Choose the right chicken: Boneless, skinless chicken thighs or breasts are the best cuts for chicken yakitori. They are flavorful and juicy, and they hold up well to grilling.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of soy sauce, rice vinegar, mirin, and sake will help to tenderize the meat and add flavor.
- Use bamboo skewers: Bamboo skewers are the traditional way to cook chicken yakitori. They are heat-resistant and easy to handle.
- Grill the chicken over medium heat: Grill the chicken over medium heat so that it cooks evenly and does not burn.
- Baste the chicken with the marinade: Baste the chicken with the marinade while it is grilling to keep it moist and flavorful.
- Serve with rice and vegetables: Chicken yakitori is traditionally served with rice and vegetables. You can also serve it with a dipping sauce.
Conclusion:
Chicken yakitori rice bowls are a delicious and easy-to-make meal that can be enjoyed by people of all ages. The chicken is tender and flavorful, and the rice and vegetables are a perfect complement. This dish is also a good source of protein and vegetables, making it a healthy option for a weeknight meal.
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