Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio)
Delight your taste buds with this irresistibly smoky Charcoal-Grilled Yakitori Don, featuring tender chicken thighs (momo) glazed in a rich, homemade tare sauce and paired with perfectly charred green onions (negi shio). This Japanese classic highlights the art of grilling over charcoal, infusing the chicken with an authentic, flame-kissed flavor that’s complemented by the umami-packed soy sauce, mirin, and sake glaze. Served over a bed of fluffy steamed rice, this dish delivers the perfect balance of savory, sweet, and smoky in every bite. Whether you're using a traditional charcoal grill or a grill pan, this recipe is your gateway to recreating Japanese street food at home. Easy to prepare in under an hour, it’s ideal for a quick dinner or an impressive weekend gathering.
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Ingredients
- 500 grams Chicken Thighs
- 100 ml Soy Sauce
- 50 ml Mirin
- 50 ml Sake
- 25 grams Sugar
- 2 stalks Green Onions (Negi)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Salt
- 2 cups Steamed Rice
Directions
Step 1
Begin by preparing the tare sauce. In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Place over medium heat and stir until the sugar dissolves completely. Bring the mixture to a gentle boil, then reduce the heat to simmer for 10 minutes until slightly thickened. Remove from heat and let it cool.
Step 2
While the tare sauce is cooling, prepare the chicken thighs. Cut the chicken into bite-size pieces, approximately 2-inch cubes.
Step 3
If using a charcoal grill, light the charcoal and allow it to become white-hot. Alternatively, preheat a grill pan over medium-high heat.
Step 4
Season the chicken pieces lightly with salt. Thread the chicken pieces onto metal skewers or soaked bamboo skewers, leaving a slight gap between each piece to ensure even cooking.
Step 5
To prepare the negi, trim the roots and cut the green onions into 1-2 inch lengths. Toss them with vegetable oil and a sprinkle of salt.
Step 6
Arrange the negi on the grill alongside the chicken skewers. Grill the chicken, turning occasionally, until it is cooked through and has light char marks, about 8-10 minutes.
Step 7
Baste the chicken with the prepared tare sauce during the last few minutes of grilling for a caramelized glaze.
Step 8
Simultaneously, grill the negi until they are tender and slightly charred. Be sure to turn them occasionally for even cooking.
Step 9
Once the chicken and negi are done grilling, remove from the heat.
Step 10
To serve, divide the steamed rice between two bowls. Place the grilled chicken and negi on top of the rice. Drizzle any remaining tare sauce over the top for extra flavor.
Step 11
Enjoy your Charcoal-Grilled Yakitori Don with Momo Tare and Negi Shio!
Nutrition Facts
| Serving size | (1099.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1939.9 |
| Total Fat 69.4g | 0% |
| Saturated Fat 18.2g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 470mg | 0% |
| Sodium 6676.3mg | 0% |
| Total Carbohydrate 151.5g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 53.3g | |
| Protein 149.1g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 143.8mg | 0% |
| Iron 7.4mg | 0% |
| Potassium 1815.3mg | 0% |
Source of Calories