Yakitori is cooked over charcoal or broiling with a tempting smell. It is popular street food in Japan, perfectly paired with an alcoholic drink.
Things to know about Yakitori Recipe
Japanese Traditional Chicken Skewers – Yakitori is usually grilled chicken meat using a special type of skewer called Kushi, made out of bamboo. Traditionally it is cooked over a charcoal fire, but the same taste can be achieved through broiling.
One of the most important parts of this recipe is the sauce which can provide its appetizing flavor and aroma. The sauce is known as tare made from soy sauce, mirin, sake, and sugar.
It was first prepared during the Meiji era in the 19th century and rose to fame in the 1950s in Japan. It’s an authentic Japanese dish that is easy to prepare. This dish is good to eat using bare hands and directly from the skewer.
Smokey Japanese Traditional Chicken Skewers. Authentic Recipe of Yakitori.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 450 grams (15.87 oz) Chicken Thighs (top part of the chicken leg) Boneless and Skinless
- 8 pcs Scallion
- 1 tbsp Vegetable Oil For brushing
- ½ cup Soy Sauce
- 1 pc Scallion
- ½ cup Mirin or rice wine
- ¼ cup Sake
- ¼ cup Water
- 2 tsp Brown Sugar
- Prepare and measure all ingredients properly.
- Soak the bamboo stick into clean water for at least 30 minutes.
- In a small saucepan, add water, soy sauce, mirin, sake, scallion, and brown sugar and boil it on medium fire.
- After boiling, reduce the fire to low and let it simmer without the lid to reduce the liquid by half. It may take around 30 minutes.
- The sauce will look glossy and slightly thickened. Set aside and cool.
- Divide the sauce into two portions and reserve the other half for the final coating. It is important to use this sauce right after cooking.
- Cut the scallion to separate the white and green parts.
- Slice the chicken into cubes, fold it in half, and then insert the bamboo stick at the center.
- Alternate the chicken with a scallion perpendicular to the stick. Every stick can hold 4 pieces of chicken and 3 pieces of scallion.
Grilling or Broiling
- Grease the griller and wire rack to avoid chicken from sticking on the grill.
- Put the chicken skewer on top of the griller.
- If you are using a broiler, set it to a high temperature and broil it for 6 minutes.
- Take out the other half of the sauce to brush the chicken meat while cooking.
- After 6 minutes of cooking, brush it with Yakitori sauce.
- Turn the skewer on the other side and brush it also with the sauce.
- It is important to wait until the sauce caramelizes or cooks for another 3 to 4 minutes.
- Transfer the cooked skewers to a serving plate.
- Take out the other half of the sauce for the final coating.
- Using a clean or new brush, coat the cooked skewers again with Yakitori sauce and serve.
— Specific Atributes of This Recipe:
Cooking tip for making Yakitori
- In case you accidentally dip the brush you use for cooking the meat into the sauce for the final coating, you should boil the sauce again to prevent cross-contamination.
- It is possible to make the sauce ahead of time and store it in an airtight container. The sauce may last for up to 3 months inside the fridge.
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