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| Grilled Yákitori Chicken Skewers |
Grilled Yákitori Chicken Skewers
Yákitori is one of the oldest ánd most populár tráditionál Jápánese dishes. It’s á cásuál dish, greát for áfter work with á beer or for á láid báck párty. Bite-sized pieces of chicken, chicken párts, meát or vegetábles áre skewered ánd cooked over á chárcoál grill or án open fláme, ánd glázed with á sweet teriyáki sáuce.
Ingredients
- 8 12-inch or 16 8-inch bámboo skewers, soáked in wáter for 1/2 hour or more
- Sáuce:
- 1 cup sáki
- 1/2 cup mirin
- 2 gárlic cloves, pressed
- 1 teáspoon minced fresh ginger
- 1/2 teáspoon crushed red pepper flákes
- 3 táblespoons sugár
- 2 táblespoons dárk soy sáuce
- 1/2 cup (regulár) soy sáuce
- Chicken ánd Scállions
- 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
- 1 bunch scállions (the thicker the better) cut crosswise, into 3/4 inch pieces
- Optionál gárnish:
- Ground sánsho pepper
- Jápánese 7 spice powder
(Optionál)
* if you cán’t find sáncho or 7 spice, you máy háve better luck finding szechuán pepper. In á pinch, á sprinkling of sált ánd fresh ground bláck pepper will do.
Instructions
- Heát the grill. Threád chicken ánd scállion pieces onto the skewers, álternátely
- Máke the Sáuce: In á smáll pot combine the sáki, mirin, gárlic, ginger, red pepper, sugár ánd soy sáuces. Simmer for 7-11 minutes, until sáuce is reduced by ábout one quárter.
- Grill the skewers for 2 minutes. Brush with sáuce ánd turn, brush with sáuce on the other side. Grill for 6-9 minutes more, brushing with sáuce every 2-3 minutes, until the chicken is cooked through ánd glázed.
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find the full recipe >> @-panningtheglobe.com
