Yakitori

yakitori.jpg
Yakitori is a Japanese dish of skewered chicken. Yakitori is one of the most common Japanese "snacks" served with drinks in Yakitori bars throughout Japan.  This recipe includes the sauce (you can buy bottled versions but homemade is best).  Chicken is threaded on skewers along with green onions.  The skewers are grilled and basted with the sauce.
Recipe By: Emi Kazuko and Ysuko Fukuoka
  • Prep20 min |
  • Total50 min |
  • Serves8 Skewers

Ingredients

  • Chicken:
    • 8 chicken thighs with skin, boned
    • 8 large thick spring onions (scallions), trimmed
  • Serving:
  • Yakitori Sauce:

Instructions

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 grill 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 barbecue, 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 barbecue.   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.

Credits
Japanese Cooking - by Emi Kazuko and Ysuko Fukuoka

Additional Notes

Shichimi togarashi (Japanese spice mixture), sansho powder or lemon wedges.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource