Easy Chicken Yakitori Recipe2020-08-05
- Yield: 4-6 skewers
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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While the Japanese cuisine is not well known in the Western world it deserves special attention because of its unique qualities.
The primary element of Japanese food is the absolute freshness of ingredients. Seafood dishes star, for example, Sashimi, the delectable preparation of raw fish. There is the internationally popular method of frying fresh fish, prawns, shrimp, and vegetables in Tempura batter and seasoning with Tempura sauce. And there are Sushi, often served as appetizers, delicately vinegar-flavored rice molded into individual bite-sized shapes with shrimp, raw fish, cucumber, or smoked salmon.
As a first-course barbecued chicken and chicken livers come to the table as Yakitori. The light, delicate, steamed custard, Chawan-mushi, would be a good second course. This dish seems to be a favorite with all visitors to Japan and it is easy to make at home.
Sukiyaki is one of the best-known Japanese dishes; it is a kind of fondue that you cook at the table. Thin strips of beef, noodles, fresh vegetables, and chunks of bean curd are simmered in a light, sweet stock and eaten as they cook. Electric skillets and table top cooking apparatus have simplified the cooking of this dish in the western world.
Try Japnese dishes one by one. Sukiyaki followed by a bowl of rice is a good start and is a meal in itself. Graduate to the preparation of a complete meal after a practice of individual dishes, or serve Yakitori or Chawan-mushi as the first course to any national food.
Easy Chicken Yakitori Recipe
- 2 pounds (960 g) boneless and skinless chicken breasts,cubed into 1-inch(2,5 cm) cubes
- 10 green onions,white partwith a bit of green,cut into 1-inch(2,5 cm) pieces
- 1/2 cup (125 ml) soy sauce
- 1/2 cup mirin
- 1/4 cup (60 ml) sake
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil
Alternate chicken cubes and onion pieces on soaked skewers. Place chicken skewers in a long shallow dish(large enough to accommodate skewers in a single layer).
Using measuring cup, combine soy sauce, mirin, sake, and sugar. Mix well.
Pour off 1/4 cup (60 ml) of soy mixture and gradually stir in vegetable oil. Set aside as basting sauce.
Pour remaining soy mixture over chicken skewers, evenly coating. Cover and set aside at room temperature for 30 minutes(spoon mixture over skewers several times).
Preheat barbecue to 425°F(220°C).
Place chicken skewers on preheated grill. Grill, turning occasionally and basting with reserved sauce until chicken is no longer pink inside(about 5-10 minutes). Serve chicken Yakitori immediately.