It’s the end of another summer grilling weekend and you can feel soy-saucy Chicken Yakitori smell in your fridge. If you like the Japanese aesthetic, no more wasting food considering as “Mottainai” spirit! So here are leftover recipes to create other Japanese cooking to good use them!
- Yakitori Oyakodon
- Yakitori & Egg omelet sandwich
- Yakitori Yaki Udon
- Yakitori Egg Fried rice
- Japanese-style “Wafu” Pasta
- Yakitori Casserole
- Chicken Yakitori Oyakodon
- Yakitori Oyakodon
- Chiken Yakitori Egg Omelet Sandwich
- Chicken Yakitori Yaki Udon
- Chicken Yakitori Egg Fried Rice
- Yakitori Leftovers Egg Fried Rice
- “Wafu” Japanese-style Pasta
- Wafu Spaghetti With Chicken Yakitori Leftovers
- Au Gratin Yakitori Casserole
- Au Gratin "Chicken Yakitori"
Chicken Yakitori Oyakodon
Oyakodon is a rice bowl dish- chicken pieces, runny beaten egg, and onion slices with plenty of soupy sauce on the rice.
It is made by cooking the bite-sized chicken pieces and a beaten egg in a dashi stock-based soy sauce, sugar, sake, and mirin.
Oyakodon is often described as soupy rice because the rice will absorb some of the flavors from the topping and the stock giving it added flavor.
It can be called Japanese fast food as well as Gyudon.
So, Yakitori leftovers will be perfect for Oyakodon because,
- Teriyaki sauce (soy sauce, sugar, and sake)
It’s the perfect dish to use chicken Yakitori leftovers up.
Now, check out the “Oyakodon” recipe” with Yakitori leftover.
- 2 Chicken Yakitori leftovers
- ¼ thick-sliced onion
- 1 egg
- 1 bowl cooked rice
- 3 tbsp Dashi broth
- 2 tbsp Dark soy sauce
- 1 tbsp Japanese sake or white wine
- 1 tsp Sugar
- Unthread chicken pieces from skewers.
- Beat an egg well.
- Combine dashi broth (or ⅓ cup water dissolved with ½ tsp hondashi powder,) soy sauce, sake, and sugar in a skillet or a pan and bring to a simmer over medium-high heat.
- Add sliced onions, and cook until tender. Then, throw heated chicken pieces.
- When chicken pieces are reheated, pour eggs over the chicken and onions evenly.
- Cover a lid and cook for about 90 seconds. If you leave still runny parts, it's more authentic.
- Once you throw the beaten egg, don't touch it too much.
How To Cook Perfect Rice Without a rice cooker
It’s ok to use all-ready-to-eat cooked rice but, why don’t you cook perfect fluffy rice at home?
For Oyakodon, Japanese rice (sushi rice, short-grain rice, sticky rice, or you can use risotto rice) would be better which be able to suck savory soup.
Don’t think about it difficult too much! Just follow my recipe and practice!
Chiken Yakitori Egg Omelet Sandwich
Add chicken yakitori leftover into a Japanese fluffy egg omelet sandwich.
Chicken Yakitori Yaki Udon
Add chicken yakitori leftover into Yaki Udon! Adjust the flavor of the sauce because chicken pieces are already flavored if necessary.
Chicken Yakitori Egg Fried Rice
It’s an easy dinner on the next day of Yakitori dinner.
To make fluffy egg fried rice, mix beaten egg, mayo, and cooked rice before frying. The simple ingredients can bring non-sticky fried rice.
Wait for rice to cool down if it’s just cooked.
Also, non-Japanese rice is recommended to make fluffy fried rice. Especially for fried rice beginners, use long-grain or medium-long grain rice.
When using Japanese (sticky) rice, rinse and drain rice before cooking.
Yakitori Leftovers Egg Fried Rice
- 3 cups cooked rice (Japanese rice is not recommended.)
- 2-3 beaten eggs
- 1 tsp Chinese Chicken Bouillon Powder(or ordinary Chicken Bouillon Powder)
- Salt and pepper to taste
- chopped chives or green onions
- 1 tbsp Mayo
- Cool cooked rice if it's just cooked. Rince cooked rice and drain if you use Japanese rice.
- Mix beaten egg, mayo, and rice in a bowl. Season with chicken bouillon powder, salt & pepper.
- Reheat chicken Yakitori (unthreaded) in a microwave.
- Preheat a pan over high heat until lightly smoking. Add enough cooking oil to swirl to coat. The rice is coated with Mayo so you don't need too much cooking oil.
- Stir-fry rice mix and chicken until rice grains do not stick together without any large clumps.
- Taste a spoon of fried rice and adjust the flavor.
- Remove from heat and toss chopped chives or green onion. Transfer to a serving bowl.
“Wafu” Japanese-style Pasta
Wafu (和風) meaning Japanese-style.
The Japanese love spaghetti as well and you can often see spaghetti dishes with Japanese-style cooking.
Like “Mentaiko spaghetti” (cod roe pasta), “Uni-cream spaghetti”(creamy sea urchin pasta), and “Kinoko Butter spaghetti” (Mushrrom with buttery soy sauce-based sauce) with maybe Nori topping.
So now, you can make your own Wafu spaghetti with Chicken Yakitori leftovers!
Wafu Spaghetti With Chicken Yakitori Leftovers
- 8 oz dry-spaghetti
- Chicken Yakitori leftovers
- ½ sliced mushroom
- ¼ sliced onion
- 1 clove minced garlic
- 1 tbsp soy sauce
- Your desired amount of butter
- ½ tsp Hondashi powder
- 1 tbsp Japanese Sake or white wine
- ½ tsp sugar
- Fill a large pot with water and add about 1-1/2 tablespoons of salt for every pound, and bring to a boil over high heat.
- Cook spaghetti until al dente, 6 to 7 minutes, stirring occasionally. (1-2 minutes earlier than the direction in the box)
- Place minced garlic and olive oil and heat a pan over medium-high heat.
- Once the garlic starts smelling, add sliced onions.
- Add sliced mushrooms. Turn to medium-high heat and add Japanese sake (or white wine).
- Add cooked spaghetti, Chicken yakitori leftovers, and (A). Combine them well. Adjust flavor if needed.
- Add butter to complete.
Au Gratin Yakitori Casserole
Au Gratin is a common casserole dish in Japan which is also called “Guratan” in Japanese.
You can use Gratin mix but it’s actually easy to make your own white sauce.
Use individual gratin dishes for an authentic and traditional style.
Au Gratin "Chicken Yakitori"
- ½ Sliced white onion
- Chicken Yakitori leftovers
- Shrimp *optional
- 2-3 all-purpose flour
- Chicken stock (Cube or powder)
- ⅓ cup dried Short Pasta
- Shredded Cheese
- 2 tbsp Butter
- 1½ cup Milk
- Pre-boil dried short pasta for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter over medium heat In a medium-size saucepan. Sautee sliced onion.
- Add shrimp and saute until they start to change their color.
- Turn off the stove. Add flour and stir constantly for while until the ingredients get combined well.
- Add milk, chicken stock, and dried short pasta. Stir constantly with a spatula over low heat until the mixture has thickened.
- Once the mixture has thickened (dried pasta will not have to be done completely), transfer it to a casserole dish and pour shredded cheese over the top.
- When the sauce starts bubbling and the cheese becomes tasty-brown, remove it from the oven and sprinkle with Italian parsley if you like.