Save This Yakitori Pasta Bowl with Tare-Glazed Chicken Thighs blends the comfort of noodles with deeply savory Japanese yakitori flavors. Glossy, caramelized chicken, vibrant veggies, and a sweet-salty glaze come together for a weeknight meal that always feels special yet doable.
I fell in love with this bowl after craving both yakitori and pasta on a chilly night, and now it is my go-to fusion fix when friends are coming over or when I want to impress my family with something a little different.
Every time I make this, someone asks for the recipe and there are never leftovers. Glazing the chicken at the end delivers that classic street food finish but right on your stovetop.
Ingredients
- Chicken thighs boneless and skinless: for tenderness and juicy texture Choose thighs with a fresh pink color for best flavor
- Soy sauce: builds deep umami into both marinade and glaze Select low sodium if you want more control over saltiness
- Sake: subtle complexity that highlights the chicken Use real sake not cooking wine for clean flavor
- Mirin: gentle sweetness that balances soy and brings shine to the glaze Look for one with rice as the main ingredient
- Fresh ginger: gives warmth and brightness to the chicken Grate just before using for best aroma
- Brown sugar: melts into a glossy glaze Choose light brown for milder molasses notes
- Garlic: adds savory punch to the tare glaze Fresh over jarred always
- Dried spaghetti or udon noodles: create the bowl’s hearty foundation Pick high-quality with a bit of chew for the best bite
- Snap peas and carrots: bring color and sweet crispness Buy firm snap peas without spots and carrots with bright orange hue
- Spring onions: a finishing touch of freshness and mild bite
- Toasted sesame seeds: add nutty crunch Look for pale gold seeds that smell aromatic
- Nori and shichimi togarashi: add authentic Japanese flair if using Look for fresh nori sheets without brittleness
Instructions
- Marinate the Chicken:
- Combine chicken thighs soy sauce sake mirin and grated ginger in a mixing bowl Turn pieces to coat evenly Let marinate at room temperature for at least fifteen minutes This short soak infuses the chicken with savory-sweet flavor and keeps it moist
- Make the Tare Glaze:
- Pour soy sauce mirin sake brown sugar and minced garlic into a small saucepan Place over medium heat Stir until sugar dissolves Bring to a gentle simmer Allow it to bubble until slightly thick and glossy about five to seven minutes Stir occasionally and watch closely as it can thicken quickly on the stove
- Cook Noodles and Vegetables:
- Fill a large pot with water and bring to a boil Add spaghetti or udon noodles and cook following package instructions In the final two minutes add snap peas and julienned carrots directly to the pot so they can soften and brighten everything Drain well and set aside
- Grill the Chicken:
- Preheat your grill pan or skillet over medium-high heat Remove chicken from marinade and thread onto skewers if you want a yakitori experience or just arrange in the hot pan Let cook four to five minutes per side Turn occasionally until nicely charred and just cooked through
- Glaze the Chicken:
- Brush chicken generously with tare glaze during the last minute of cooking Turn so every surface gets sticky and shiny Reserve any extra glaze to finish the bowls
- Toss Pasta and Plate:
- Place cooked noodles and vegetables in a large bowl Drizzle with a small amount of tare glaze Toss gently so each noodle gets a silky coat Divide into serving bowls
- Assemble and Serve:
- Arrange glazed chicken on top Scatter with spring onions toasted sesame seeds and if desired a few strips of nori or a sprinkle of shichimi togarashi Drizzle over leftover glaze for the finishing touch Serve immediately and enjoy
Save When I tried homemade tare for the first time I was amazed at how quickly it thickened into a lacquered sauce My youngest insists on extra carrots and calling this Japanese spaghetti and meatballs which always makes us laugh
Storage Tips
Store leftover chicken and noodles separately in airtight containers in the fridge for up to three days Reheat gently on the stovetop or in the microwave to keep noodles from drying out
Leftover tare glaze keeps up to one week in the fridge and is wonderful drizzled over rice grain bowls or even grilled vegetables for a savory boost
For make ahead ease prep the marinated chicken and glaze up to two days before cooking then boil your noodles and assemble the day you plan to eat
Ingredient Substitutions
Swap boneless chicken breasts if you prefer lean protein or use glazed tofu or tempeh for a vegetarian bowl
Try soba or rice noodles in place of spaghetti for extra authenticity or gluten-free needs
You can add baby corn grilled mushrooms or thin asparagus for additional veggies with the same quick-cook method
Serving Suggestions
Serve with pickled ginger or quick cucumber salad on the side for a refreshing contrast to the rich tare-glazed chicken
A dusting of extra togarashi gives gentle heat while black sesame seeds can be used for color and crunch
If making as a family dinner let everyone build their own bowls and add their favorite toppings from a platter at the table
Cultural and Seasonal Context
Yakitori means grilled chicken in Japanese and is a favorite street food especially in izakayas The tare glaze is its signature but this bowl format makes it weeknight-friendly
Use spring snap peas and the first carrots of the season for extra sweetness In winter try wilted spinach or sautéed mushrooms instead
Pasta bowls like this are a playful Japanese Western fusion that goes back decades in Tokyo’s wafu yoshoku restaurants
Three Helpful Notes
Triple the tare glaze to keep some in your fridge for future meals
Double check all soy sauce and noodles if you need a gluten-free meal
For extra char flavor finish chicken under the broiler for thirty seconds
Success Stories
I have served this to friends who have never tried Japanese flavors and watched their eyes widen at the first bite It is also a hit with kids who love slurping up noodles and the sweet glaze
Freezer Meal Conversion
Cook the chicken fully brush with glaze let cool and freeze in a single layer Sauce can be frozen in an ice cube tray Cook fresh noodles and vegetables when serving for best texture and flavor
Save This yakitori pasta bowl offers a delightful fusion of Japanese and Italian flavors, creating a dish that's both comforting and exciting for any meal.
Recipe FAQ
- → What does tare-glazing add to the chicken?
Tare glazing infuses chicken with a rich, sweet-savory soy flavor, creating a glossy finish and caramelized edges.
- → Can I substitute the noodles?
Yes, udon or soba noodles work well and give a more traditional Japanese touch to the bowl.
- → Is it necessary to use skewers for the chicken?
Skewers add authenticity but aren't required; the chicken can be grilled directly in a pan instead.
- → How can I make this bowl vegetarian?
Replace chicken thighs with firm tofu glazed in tare sauce for a plant-based version of the dish.
- → What toppings complement the bowl best?
Spring onions, toasted sesame seeds, nori strips, and a sprinkle of shichimi togarashi enhance flavor and texture.
- → Are there gluten-free options for this dish?
Use gluten-free noodles and tamari in place of soy sauce to make a gluten-free version. Check labels for allergens.