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Yakitori
A Japanese dish of skewered chicken. Yakitori is one of
the most common Japanese "snacks" served with drinks in Yakitori bars
throughout Japan.
yakitori- photo by:
craig robertson
Yakitori - Grilled, Skewered
Chicken
I N G R E D I E N T S
8 chicken thighs with
skin, boned
8 large thick spring onions (scallions), trimmed
Yakitori Sauce
4 tablespoons sake
5 tablespoons
shoyu (or other soy sauce)
1 tablespoon
mirin
1 tablespoon superfine
(caster) sugar
To Serve
Shichimi togarashi (Japanese spice mixture),
sansho powder or lemon
wedges.
I
N S T R U C T I O N S
Yakitori Sauce
Mix all the sauce ingredients together in a small pan. Bring to a
boil, then reduce the heat and simmer for 10 minutes, or unit the sauce
has thickened.
Cut the chicken into 1 inch cubes. Cut the spring onions into 1"
long sticks.
To grill, preheat the grill to high. Oil the rack and spread the
chicken cubes on it. Grill both sides of the chicken until the
juices drip, then dip the pieces in the sauce and put back on the rack.
Grill for 30 seconds on each side, repeating the dipping process twice
more.
Set the chicken aside and keep warm. Gently trill the spring
onions until soft and slightly brown outside. Do not dip.
Thread about four pieces of chicken and three spring onion pieces on to
each of eight bamboo skewers.
Alternately, to cook on a barbeque, soak eight bamboo skewers overnight
in water. this prevents the sewers form burning. Prepare the
barbecue. Thread the chicken and spring onion pieces on to the skewers
as above. Place the sauce in a small bowl with a brush.
Cook the skewered chicken on the barbeque. Keep the skewer
handles away from the fire, turning them frequently until the juices
star to drip. Brush the chicken with sauce. Return to the
coals and repeat this process twice more until the chicken is well
cooked.
Arrange the skewers on a platter an sprinkle with shichimi togarashi or
sansho, or serve with lemon wedges.
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More Yakitori Recipes
Chicken Yakitori
Video - View a
how-to video complete with recipe.
Chicken Yakitori - By Global Gourmet includes chicken livers, bell
peppers and leeks.
View
more Japanese Recipes
Credits
Japanese Cooking - by Emi Kazuko and Ysuko
Fukuoka
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