Yakitori ( Japanese Grilled Chicken Skewers)
"a popular skewer dish in Japanese, chicken thighs, wings can also be used aside from the breast."
photo by Peter J
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
25 skewers
- Serves:
- 4
ingredients
- 1 kg chicken breast, cubed chicken thighs or wings can also be used
- 4 green onions, cut into 1 inch sizes
-
Yakitori sauce
- 6 fluid ounces soy sauce
- 3 fluid ounces chicken stock
- 3 fluid ounces sake
- 2 ounces sugar
- 2 fluid ounces mirin
directions
- Bring yakitori sauce to a boil for 5 min then set aside.
- thread the chicken alternately with the green onions onto the skewers.
- grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
- baste the yakitori again and serve with left over sauce.
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Reviews
-
Had this for supper tonight and enjoyed it very much. I only made a couple changes. I couldn't find any sake in the grocery store, so I used rice wine (not rice wine vinegar) instead -- I think that may be the same thing -- and I cut the sugar from the 2 tbsps suggested to only 1 tbsp. Had lots of the sauce left over. I mean lots and lots. Definitely will go into our regular rotation. -
This was a tad sweeter than a traditional Yakitori but I loved that about the recipe and thought the basting plus sugar gave it a great slightly caramelized taste. The extra sweetness makes it go really well with a salad and makes for a great summer outdoor dish. -
This was a little different than the Yakatori Chicken I am used to at the Japanese restaurant, but had a great flavor and was very easy to make. I cooked these in my griddle skillet because we are in the middle of a thunderstorm. I basted them often so there was a good coating of sauce on the chicken. I had them with your recipe #288424 Siu Mai (Dim Sum Dumplings) and steamed rice. Thanks for a great dinner, Pneuma. Made for March, 2009 Aussie/NZ Swap. -
These were ok, but we did not particularly care for this too much. The addition of chicken stock made Japanese yakitori unlike yakitori we are used to having. Thanks for posting. -
5 star all the way - A winner of a recipe. Grilled on an indoor Griddler that made it come out perfect- moist and tasty. I basted it about 5 times during the 10 minute cooking time. Thanks for posting the recipe Pneuma
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