CHICKEN YAKITORI RICE BOWLS
Provided by Andrew Zimmern
Categories main-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Place the chicken thighs in a medium bowl. Add 2 tablespoons of the sake and the cornstarch; stir well with chopsticks or tongs to evenly coat the chicken. Cover and refrigerate while you cook your rice.
- Rinse the rice in a fine-mesh sieve until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of water (or follow the ratio and cooking instructions on your rice package). Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes.
- Meanwhile, halve the onion and cut into thin slices. Add the instant dashi to 1/2 cup of hot water and stir until it dissolves.
- Once your rice is cooked, remove from the heat and keep warm.
- Preheat a large skillet over medium-high heat. Add the peanut oil and swirl to coat. Add the chicken in one layer and cook until browned on both sides, about 4 minutes total. Remove the chicken from the skillet and reserve on a plate.
- Next, add the onions to the skillet, reduce the heat to medium and cook, stirring, until slightly soft, about 1 minute.
- Add the mirin, soy sauce, sugar, dashi mixture and remaining 1/4 cup sake to the skillet. Stir and scrape the bottom of the skillet to release any browned bits.
- Increase the heat to medium-high. Bring to a simmer and add the chicken along with any juices from the plate to the skillet; cook, stirring occasionally, until the liquid reduces to a glaze, about 3 minutes.
- Meanwhile, thinly slice the scallions, keeping the light and dark green parts separate. Add the light green scallions to the skillet and stir.
- Place the rice in individual serving bowls. Divide the chicken yakitori over the rice, garnish with the dark green scallions and serve.
CHICKEN YAKITORI RICE BOWL
Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal.
Provided by gailanng
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting salt and fat.
- Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
- Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. .
- Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.
Nutrition Facts : Calories 437.1, Fat 9.5, SaturatedFat 2, Cholesterol 94.4, Sodium 752.9, Carbohydrate 56.9, Fiber 4.1, Sugar 13.3, Protein 29.5
YAKITORI DON
One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.
Provided by Jana Marko
Categories World Cuisine Recipes Asian Japanese
Time P1DT40m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
- Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
- Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
Nutrition Facts : Calories 587 calories, Carbohydrate 18 g, Cholesterol 145.5 mg, Fat 32.5 g, Fiber 0.4 g, Protein 48.7 g, SaturatedFat 8.2 g, Sodium 2545.2 mg, Sugar 15 g
MICHELLE'S CHICKEN YAKITORI
Delicious appetizer of skewers of chicken with a sweet glaze.
Provided by MICHELLE0011
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
- Thread chicken cubes and green onions onto skewers.
- Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.
Nutrition Facts : Calories 262.9 calories, Carbohydrate 8.4 g, Cholesterol 96.9 mg, Fat 4.1 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 1.2 g, Sodium 1890.8 mg, Sugar 5.5 g
CHICKEN YAKITORI WITH NOODLES
Yakitori is the word for a Japanese kabob. They're traditionally made with chicken, but I'm vegetarian, so I prepare mine with 14 ounces of extra-firm tofu.-Kim Arrington, Collegedale, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once., In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender., Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat., Heat reserved marinade; drizzle over yakitori and noodles.
Nutrition Facts : Calories 684 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 957mg sodium, Carbohydrate 75g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
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- Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
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