Japanese · Dinner
Grilled Chicken Skewer Rice Bowl
Grilled chicken thigh skewers glazed with a soy-mirin tare sit over steamed short-grain rice, finished with a scallion-sesame scatter and a side of quick-pickled cucumber. The chicken chars over direct heat while the glaze caramelizes, giving smoky, sweet-salty edges against fluffy rice underneath.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
510Calories
42gProtein
15.7gFat
51gCarbs
13gSugar
2gFiber
1780mgSodium
198mgChol
4gSat Fat
680mgPotassium
54mgCalcium
2.5mgIron
0.5mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut chicken thigh into 1-inch cubes and thread onto the wooden skewer, pushing pieces snugly together.
2
Marinate
Combine soy sauce, mirin, sake, sugar, and sesame oil in a small bowl. Brush half over the skewer; let sit 15 minutes.
3
Grill
Cook the skewer on a hot grill pan over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until opaque and lightly charred.
4
Plate
Scatter pickled cucumber, sliced scallion, and sesame seeds over the rice bowl. Brush remaining glaze on the skewer, cook until sticky, then lay on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp sesame-oil
- 280g280g sushi-rice, cooked
- 11 cucumber
- 2 tbsp2 tbsp rice-vinegar
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 2 tsp2 tsp sesame-seeds
- 22 wooden skewer
