Yakitori Donburi / Chicken bowl
1. Wash rice, and soak it for at least 15 minutes. Cook rice. Let it sit for about 15 minutes.
2. Crack an egg, and beat well. Cut the chicken thigh into bite-size pieces.
3. Heat a frying pan well with 1 tbsp of cooking oil. Pour the egg mixture, stir and when cooked, set aside on a plate.
4. On the same frying pan, cook the chicken skin side down first. Flip over them, and cook completely. (If there is too much extra chicken oil in the pan, wipe off or set aside for another cooking.)
Add 2 tbsp of UMAMI SAUCE. Cook until the sauce will be thick.
5.Place the rice in the bowl. Put the cooked egg and chicken on the rice. Top with some garnish.
Notes
This is a gluten-free menu! If you make it with vegetable, eggplant, zucchini, onion are Kimono Mom's recommendation!
Using Tofu instead of chicken is also good!
Credit: https://kimonomom.com/recipe/yakitori-donburi-chicken-bowl/
