Easy Yakitori Donburi Recipe (Japanese Chicken Rice Bowl)

[@SudachiRecipes]

🖨 PRINT FULL RECIPE: sudachirecipes.com/yakitori-donburi/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE E-COOKBOOK: rb.gy/9pc98k 📲 iOS MOBILE APP: tinyurl.com/mtz9b85r 📳 ANDROID MOBILE APP: tinyurl.com/5n88bkku INGREDIENTS (Serves 2): Yakitori-Style Sauce - 2 tbsp soy sauce - 2 tbsp mirin - 2 tbsp sake - 2 tsp sugar - 1 tsp honey - ½ tbsp grated garlic or garlic paste - ½ tsp Chinese-style chicken bouillon powder (granules) Yakitori Don - 300 g boneless chicken thigh skin-on, cut into large bitesize pieces - 1 pinch salt and pepper - ½ tbsp cornstarch or potato starch - 1 tbsp cooking oil - 1 zucchini roughly cut - ½ Japanese leeks (naganegi) cut into 5cm (2") pieces - ½ bell pepper any color, cubed - 2 portions cooked Japanese short-grain rice - shredded sushi nori seaweed "kizami nori" - finely chopped green onions - Japanese chili powder (shichimi togarashi) optional ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/yakitori-donburi/

[@ShawhanFarms]

Simple, flavorful, and authentic-this is everything I love about Japanese cuisine!

[@SudachiRecipes]

Thank you so much! :)

[@Lee-in-oz]

Just found your chanel - I'm slowly getting into Japanese cooking - it's got heaps of great recipes and your instructional technique is easy to follow. Subbed 👍👍👍

[@SudachiRecipes]

Thank you for subscribing! I'm so glad you find the recipes easy to follow! :)

[@tsukemono1]

Good to see someone making Japanese food using carbon steel rather than nonstick.

[@SudachiRecipes]

Thank you! I still own one non-stick pan for when I desperately don't want anything to stick at all, but generally, I love using iron pans and woks!

[@rl3293]

I love your channel!

[@SudachiRecipes]

Thank you so much! I'm so glad you enjoy it! :)

[@revans-sr1lr]

Really love what you do, great detail and explanation. Please explain what is Chinese style chicken bullion powder and how that that differ from bullion cubes in my grocery store. Thank you

[@SudachiRecipes]

Thank you! Chinese and Western bouillon powders are indeed very similar products - the main difference lies in their seasoning blends. Western bouillon powder (like Knorr) contains herbs and spices suited for Western-style chicken soups, while Chinese bouillon powder (like Lee Kum Kee) uses seasonings that create Asian flavor profiles. As for cubes versus powder - bouillon cubes are more concentrated, so you'll need to adjust the amount you use. However, when comparing powder-to-powder, Western bouillon powder can work well as a substitute for Chinese bouillon powder in all of my recipes. I hope this helps!

[@revans-sr1lr]

Thank you! I appreciate the reply!