Prepare 2 donburi servings of cooked rice.

Cut the white part of 1 Tokyo negi (long green onion) or green onions 1½ inches (3.75 cm) long. Cut the green part into thin rounds.

Pat dry 2 pieces boneless, skinless chicken thighs with a paper towel. Cut it into bite-size pieces about 1½ inches (3.75 cm).

Coat the chicken with 2 Tbsp all-purpose flour (plain flour), then shake off the excess.

Mix the yakitori sauce: Add 3 Tbsp mirin, 3 Tbsp soy sauce, and 1 tsp sugar to a small bowl and stir to dissolve the sugar.

Heat a stainless steel pan over medium heat. Add a drop of water to the pan to test the temperature. If it beads and glides across the surface, it's ready. Carefully wipe out the water with a paper towel. Add 1 Tbsp neutral oil and swirl to coat. Add the white part of the negi and grill until seared on both sides. Transfer to a plate or tray.

Add more oil to the pan, if needed. Once the oil is hot, add the chicken in a single layer, leaving space so the pieces don't touch each other. Cook in batches to avoid overcrowding the pan. Sear until a golden crust forms on one side, about 3 minutes.

Flip over the chicken, cover the pan, and reduce the heat to medium low. Steam for 3 minutes.

Wipe off the excess pan grease with a paper towel. Then, return the grilled negi to the pan.

Add the yakitori sauce and shake the pan to coat the chicken well.

Divide 2 servings cooked Japanese short-grain rice into individual bowls. Sprinkle with optional shredded nori seaweed, place the chicken on top, and garnish with sliced green onions. Sprinkle with shichimi togarashi (Japanese seven spice) at the table for a spicy kick.