Yakitori & Tsukune Rice Bowl!

Name: Yakitori & Tsukune Rice Bowl!
Yield: 1 chicken breast (serves 1–2)
Ingredients: 4 tablespoons sake (60 ml); 4 tablespoons mirin (60 ml); 3 tablespoons sugar (about 38 grams); 3 tablespoons soy sauce (45 ml); 1 tablespoon mentsuyu (if available); 1 teaspoon chicken bouillon powder; As much as you like [Chicken]; 1 stalk green onion or similar; 1 small amount of cornstarch mixed with water; 7 oz ground chicken (200 grams); About 1/2 inch grated ginger (about 1 cm); 1 pinch black pepper; 1 teaspoon chicken bouillon powder; 1 egg

さっかりんはなこ @cook_40154370

With a yakitori-style sauce, this is a dish that makes you want to eat endless bowls of rice! The meat also turns out surprisingly tender. Great for lunchboxes too!
Recipe background:
I wanted to enjoy a yakitori rice bowl at home, so I worked on perfecting the sauce. If you're packing this for a lunchbox, adding a little cornstarch slurry will help thicken the sauce and keep it from leaking.

さっかりんはなこ @cook_40154370

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Ingredients

1 chicken breast (serves 1–2)

[Sauce]
4 tablespoonssake (60 ml)
4 tablespoonsmirin (60 ml)
3 tablespoonssugar (about 38 grams)
3 tablespoonssoy sauce (45 ml)
1 tablespoonmentsuyu (if available)
1 teaspoonchicken bouillon powder
As much as you like [Chicken]
[Vegetables]
1 stalkgreen onion or similar
[For lunchbox]
1small amount of cornstarch mixed with water
[For Tsukune]
7 ozground chicken (200 grams)
About 1/2 inch grated ginger (about 1 cm)
1 pinchblack pepper
1 teaspoonchicken bouillon powder
1egg

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Steps

1

Make the sauce. Combine all the sauce ingredients in a bowl.
2

Cut the chicken into bite-sized pieces. (I like them just a bit bigger than one bite.)
3

(You can also make delicious tsukune by mixing ground chicken, grated ginger, chicken bouillon powder, and egg.)
4

Cook the chicken and/or tsukune in a skillet with a little vegetable oil until browned on both sides.
5

Once browned, set the chicken aside on a plate and stir-fry the vegetables in the same pan.
6

When the vegetables are cooked through, lower the heat. Return the chicken to the pan and add the sauce. Cover and let it steam for about 3–5 minutes.
7

If packing for a lunchbox, add a little cornstarch slurry to thicken the sauce and prevent leaks.
8

Serve everything over rice, pour the sauce on top, and enjoy! You can also add a soft-boiled egg or onsen egg if you like.