Yakitori Don – Japanese Chicken Pot

Cut chives into small rolls. Cut nori into narrow threads about three centimeters long. Remove the meat from the bones, but do not remove the skin.

Lay the meat out as flat as possible and fry on both sides in a little oil, about five minutes per side. Then pour two tablespoons of Teriyaki sauce over the meat.

Cut meat into small cubes. Spread them evenly on the cooked long grain rice and drizzle each bowl with a spoonful of Teriyaki sauce.

Sprinkle with the chopped chives and place a small mound of nori in the center just before serving.

Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.

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