Low Carb Charcoal-Grilled Yakitori Don (Momo Tare with Negi Shio)

Elevate your weeknight dinner game with this low carb charcoal-grilled yakitori don, featuring the rich flavors of momo tare (chicken thigh skewers) and a zesty negi shio (scallion salt sauce). Perfectly marinated chicken thighs are flame-kissed over smoky charcoal for a tantalizing caramelized finish, then served atop fluffy cauliflower rice for a guilt-free twist on the classic Japanese rice bowl. The dish comes alive with a drizzle of sesame-infused scallion sauce, balancing umami richness with fresh, vibrant notes. Ready in under an hour, this recipe is ideal for keto enthusiasts and grill lovers craving an authentic yet healthy taste of Japan. Simple, flavorful, and satisfying—this yakitori don is sure to become a household favorite.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Chicken thighs, boneless and skinless
• 60 ml Soy sauce
• 30 ml Sake
• 30 ml Mirin
• 2 tbsp Erythritol
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 medium head Cauliflower
• 4 stalks Green onions (scallions), finely chopped
• 2 tsp Sesame oil
• 0.5 tsp Salt
• 0.5 kg Charcoal

Directions

Step 1

In a large bowl, combine the soy sauce, sake, mirin, erythritol, garlic, and ginger to create the marinade.

Step 2

Cut the chicken thighs into bite-sized pieces, approximately 3 cm in size.

Step 3

Place the chicken pieces into the marinade, ensuring they are fully covered, and let marinate for at least 30 minutes.

Step 4

While the chicken is marinating, prepare the cauliflower rice. Coarsely chop the cauliflower and pulse in a food processor until it resembles rice.

Step 5

Heat a large skillet over medium heat and add the cauliflower rice. Cook, stirring occasionally, for 5-7 minutes until tender. Set aside.

Step 6

Meanwhile, prepare the scallion salt sauce by mixing the chopped green onions with sesame oil and salt in a small bowl.

Step 7

Set up your grill for direct grilling and light the charcoal, allowing it to heat until covered in white ash.

Step 8

Thread the marinated chicken pieces onto bamboo or metal skewers.

Step 9

Place the skewers on the grill and cook for approximately 4-5 minutes per side, or until the chicken is cooked through and has a nice char.

Step 10

Once cooked, remove the skewers from the grill and let them rest for a minute.

Step 11

To serve, divide the cauliflower rice among four bowls. Top with grilled yakitori skewers and drizzle with the negi shio (scallion salt sauce).

Step 12

Enjoy your Low Carb Charcoal-Grilled Yakitori Don!

Nutrition Facts

Serving size	(1698.7g)

Amount per serving	% Daily Value*
Calories	1597.3

Total Fat 84.7g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 11.9g
Cholesterol 625mg	0%
Sodium 4654.3mg	0%
Total Carbohydrate 75.3g	0%
Dietary Fiber 11.7g	0%
Total Sugars 27.0g
Protein 146.5g	0%

Vitamin D 0IU	0%
Calcium 243.8mg	0%
Iron 8.5mg	0%
Potassium 3044.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 35.5%

Carbs: 18.3%