Yakitori ( Seasoned Chicken on Skewers)
"In answer to a query on the threads,"
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 500 g chicken thighs or 500 g chicken breast fillets, cut into 2 . 5 cm pieces
- 1 medium red capsicum, chopped coarsely (200g)
- 4 fresh shiitake mushrooms, stems removed, halved
- 6 thick green onions, trimmed cut into 2 . 5 cm lengths
- 1⁄4 teaspoon sansho pepper
-
SAUCE
- 125 ml Japanese soy sauce
- 125 ml sake
- 60 ml mirin
- 2 tablespoons sugar
directions
- Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking.
- Cook in batches, on heated oiled grill plate or barbecue, turning and brushing with sauce occasionally until browned all over and cooked through.
- Serve yakitori sprinkled with Japanese pepper.
- SAUCE- Combine ingredients in small saucepan, bring to a boil.
- Reduce heat and simmer uncovered over medium heat until sauce reduces by a third, cool.
- TIPS- Bottled yakitori sauce can be bought from Asian grocery stores.
- The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through.
- You can substitute seven-spice mix (shichimi togarashi) for Japanese pepper (sansho powder).
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Reviews
-
Pretty good. But I would change a few things. First I would use metal skewers, as I usually use my gas grill, plus the meat doesnt roll arounf on the skewer. However, the best way to make yakitori is on a hibachi over live hardwood coals (not briquets). I have never had much luck with bamboo skewers, they always burn no matter how long you soak them. Next, I would make sauce or tare like they do in Japan. Some tare recipes or tare pots have been in use for up to 5 years! Well to save that trouble, take 8 chicken wings, soy sauce, mirin, and sake and sugar. First boil the tare, put the wings in. Then simmer the wings in the tare for 30 minutes. Save the tare wings to broil and enjoy with a beer, dont throw them away. Next let the sauce come to room temp. Use it to either dip the yaki skewers in or brush them as they cook for a nice glaze. No need to marinate the meat, just let it cool off as you brush them with sauce. That is the authentic way and will taste better than most yakitori sauces, because of the extra chicken flavor, like the Japanese traditional tare pot. Boil the sauce before using again, it stays good for a month in a tighly covered container.
RECIPE SUBMITTED BY
Latchy
Torquay, Queensland - Australia
Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara:
“Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead.
Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane.
It was in Singapore that her love of cooking, sewing and craft began. Latchy broke
military protocol for dining-in nights. Women were finally allowed to attend.
One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?”
So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill.
After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life.
Latchy started volunteering with tax help, then the multicultural respite where she
put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar.
Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
