Grilled Chicken Yakitori Bowls

These grilled chicken yakitori bowls are topped with the meat skewers, sautéed greens and cucumber salad. A blissful bowl of flavors.

I think Japanese food might be my “desert island cuisine” – you know, the one you would pick if you had to pick one cuisine forever. I love the beautiful sense of balance that can be found in every meal – something Americans could take a cue from, to be honest – and I’ll be the first to admit that while eating my way through as many places as I can find in Portland, I haven’t even scratched the surface of the cuisine’s regional nuances.

This has inspired me to try and honor the cuisine in my own home as much as I can. I’ve started making homemade onigiri for a healthy meal on long travel days – it’s the best on-the-go food! And I also love building meals around rice (yes, white rice! Come at me!) – which is how I started planning this Yakitori bowl!

Now, often in Japan the food would not all be in one bowl like this; generally the elements of the meal are in separate dishes not touching each other. I really like the website Japan Food Addict for authentic recipes. I wouldn’t describe my recipe as authentic, but it is a loving tribute to an adaptation of one of my favorite cuisines to study (and EAT SO MUCH OF, as anyone with whom I’ve been to sushi).

“Yakitori” is grilled chicken skewers, and I’ve dressed them in this case with a sauce from Marshall’s Haute Sauce. If you’d like to make your own, here’s Japan Food Addict’s recipe for sauce. The spicy chicken balances out an earthy, garlicky bunch of greens and mushrooms, and simple cucumber salad tops it all off with a twinkle of acid. I can’t wait to make this again for dinner. So good!

Click here for the cucumber salad recipe.

Grilled Chicken Yakitori Bowls

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• Author: Rebekah Hubbard
• Total Time: 35 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Flavorful grilled chicken yakitori skewers atop fluffy rice, vibrant greens, and a refreshing cucumber salad. A quick and satisfying weeknight meal.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch cubes
• 3 cups (600 g) cooked white rice
• 4 cups (120 g) sturdy greens such as spinach, bok choy, or kale
• 2 cups (150 g) chopped oyster mushrooms
• 2 cloves garlic, minced
• 1 tsp (5 ml) toasted sesame oil
• 2 green onions, thinly sliced
• 1 tbsp (10 g) sesame seeds, for garnish
• Salt, to taste
• 8 bamboo skewers, soaked in water for 30 minutes

For the Spicy Japanese Yakitori Sauce

• 1/4 cup (60 ml) soy sauce
• 3 tbsp (45 ml) mirin (Japanese sweet rice wine)
• 2 tbsp (30 ml) sake or water
• 1 tbsp (15 ml) rice vinegar
• 2 tbsp (30 g) brown sugar
• 1 tbsp (15 g) honey
• 1-2 tsp (5-10 ml) chili paste or Sriracha (adjust to taste)
• 1 clove garlic, minced
• 1 tsp (5 g) cornstarch mixed with 1 tsp (5 ml) water

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Instructions

1. In a small saucepan, combine soy sauce, mirin, sake or water, rice vinegar, brown sugar, honey, chili paste, and minced garlic. Bring to a simmer over medium heat for 3–4 minutes.
2. Whisk in the cornstarch slurry and cook 1–2 minutes until slightly thickened. Remove from heat and set aside.
3. Thread the chicken cubes onto soaked bamboo skewers, leaving small gaps between pieces. Season lightly with salt.
4. Grill over medium-high heat for 10–12 minutes, turning occasionally, until fully cooked (165°F / 74°C internal temperature). Brush with spicy yakitori sauce during the last 2 minutes of cooking to glaze.
5. In a skillet, heat a drizzle of oil over medium heat. Add minced garlic and chopped oyster mushrooms and cook for 2–3 minutes until tender.
6. Add the greens to the pan and sauté until wilted. Season with salt and drizzle with toasted sesame oil.
7. Divide the cooked rice into four serving bowls. Top each with the sautéed greens and mushroom mixture.
8. Place the grilled chicken skewers on top and drizzle with extra yakitori sauce if desired.
9. Garnish with sliced green onions and sesame seeds before serving.

Notes

• Use chicken thighs instead of breast for extra tenderness.
• Adjust the chili paste amount to control the heat level.
• Brush the sauce near the end of grilling to avoid burning the sugars.
• You can make the yakitori sauce up to a week ahead and store it in the fridge.
• Add pickled cucumbers or shredded cabbage for extra texture.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 500
• Sugar: 10
• Sodium: 600
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 35
• Cholesterol: 150

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