Cut the chicken into bite sized pieces. Cut the white leek into 2-3 cm pieces.
Heat a frying pan and pour in vegetable oil. Put the cut up the chicken and white leek, cover with a lid and pan fry for a while.
When the pieces are nicely browned, turn over, and pan fry with the lid off this time.
Wipe excess fat and moisture in the pan with paper towels.
Add Step 5 to 1 and when it has thickened, turn off the heat and transfer the contents of the pan to a plate.
Serve on top of a bed of rice for a yakitori-don!
Story Behind this Recipe
My family says "It looks more like the real thing if it's on a skewer..." but as the person making it, this is way easier! If it's easy, I'll be made more often, so they'll have to live with the lack of skewers. I do occasionally skewer the meat the proper way though.
If you grill the chicken for too long, it will get tough, so just cook it enough. Adjust the amount of katakuriko to make the sauce as thick as you like. (If you think it needs to be thicker, put it back in the frying pan with katakuriko dissolved in water and adjust.)