Chicken Breast Yakitori Rice Bowl Recipe

Name: Chicken Breast Yakitori Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Chicken breast (thigh also OK); 1 tbsp Sake; 1 tbsp Katakuriko; 2 tbsp Soy sauce; 2 tbsp Mirin; 1 1/2 tbsp Sake; 1 1/2 tbsp Sugar; 2 Eggs; 1 tbsp Sugar; 1 pinch Salt

Servings: persons

1
Cut the chicken into bite-sized pieces, add to a bowl and massage in the ingredients.
2
Set aside.
3
Refrigerate to allow the flavor to marinade.
4
Make the kinshi tamago.
5
--
6
Cook the chicken, 4 to 5 minutes on one side.
7
Turn over, cover with a lid, and steam-cook.
8
Mix in the ingredients and combine.
9
Once it looks like this, it's complete.
10
In a bowl with rice add plenty of the kinshi tamago and top with the meat and it's finished.
11
It's also delicious topped with some sansho pepper.

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Chicken breast (thigh also OK), 1 tbsp Sake, 1 tbsp Katakuriko, 2 tbsp Soy sauce, and more.

Yes, Chicken Breast Yakitori Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breast Yakitori Rice Bowl

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