YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE
Glazed in a homemade Yakitori Sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You'll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It's great for grilling outdoors or under the broiler.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 2 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
YAKITORI CORN POPS
Try a new way of serving sweetcorn - skewer slices of cob for a lolly effect, then serve with a Japanese sweet, sticky dipping sauce
Provided by Sarah Cook
Categories Buffet, Side dish
Time 35m
Yield Makes 8-12 depending on the size of your cobs
Number Of Ingredients 5
Steps:
- Put the corn cobs in a microwaveable dish with about 1cm water. Cover with cling film, poke a couple of holes through and microwave for 10 mins on High (we used a 750 watt microwave) until tender. When cool enough to handle, trim the rounded ends and cut the rest into 3-5cm chunks. Mix 1 tbsp yakitori sauce with the oil and brush all over the corn.
- Heat a griddle pan or barbecue and sear the corn on all sides until starting to char. Lift into a bowl, add the remaining sauce and toss to coat. Add a stick to each - like a lollipop - then dip each corn pop into the sesame seeds to coat before eating.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.2 milligram of sodium
YAKITORI CHICKEN
Provided by Guy Fieri Bio & Top Recipes
Categories appetizer
Time 35m
Yield 20 balls
Number Of Ingredients 26
Steps:
- In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
- Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
- To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
- Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
- In a small bowl, whisk together ingredients.
- Yield: 3/4 cup
- Prep time: 5 minutes
YAKITORI PARTY
I love yakitori so much. My wife and I keep little containers of the "killed" skewers so we can compete for who eats more. What I think is so great about yakitori is that it utilizes many parts of the chicken that normally go to waste in American households. If you aren't a cartilage consumer like myself, you can omit them.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 1h
Yield 24 skewers
Number Of Ingredients 15
Steps:
- Light a charcoal grill or konro to medium-high heat.
- For the tare: Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onions and ginger in a large stovetop pressure cooker. Lock on the lid and cook over medium-high heat until pressure is reached, then immediately turn off the heat and allow it to release pressure naturally for 10 minutes before releasing the rest of the pressure. Strain the tare and reserve until ready to grill.
- For grilling: Preheat a charcoal grill over medium-high heat.
- Break down the chickens by setting aside the giblets, then cutting off the thighs, oysters, legs, breasts, tenders, skin, tail, wishbone and wings. Cut off the keel bone, soft knee bones, and neck meat if desired. Debone the thigh meat. Cut the thighs and breasts into bite-sized pieces. Cut the skin into strips about 1/2-inch wide.
- Skewer like parts with like parts, using two skewers for wings or large pieces. Skewer the scallions with the chicken parts as well, if desired. It's a party!
- Combine the wasabi powder with 1 tablespoon kosher salt in a small bowl and set aside.
- Brush or sprinkle each skewer with desired flavorings: salt, wasabi-salt mixture, ume furikake or tare, or a combo of all. Again, it's a party!
- Grill the meats over the charcoal until cooked through.
- Season everything with black pepper and serve with lemon wedges.
SALMON YAKITORI
This is a simple marinade that always works perfectly. One of my favorite salmon recipes. Serve with sesame noodles and baby sweet corn.
Provided by Sarah Davies
Categories World Cuisine Recipes Asian Japanese
Time 2h15m
Yield 2
Number Of Ingredients 6
Steps:
- Mix the soy sauce, sake, mirin, and sugar in a shallow dish; place the salmon fillets in the dish, skin side up. Cover and refrigerate 2 hours or overnight.
- Heat the vegetable oil in a wok or skillet over medium-high heat. Drain the salmon and reserve the marinade. Pan fry the salmon 4 to 5 minutes per side, gradually adding the marinade to the pan, this will intensify the flavor and help to keep the salmon moist. Serve once the salmon is cooked through and is easily flaked with a fork.
Nutrition Facts : Calories 600.3 calories, Carbohydrate 25.8 g, Cholesterol 99.1 mg, Fat 31.9 g, Fiber 0.3 g, Protein 35.7 g, SaturatedFat 5.8 g, Sodium 1903 mg, Sugar 23.9 g
YAKITORI MARINADE
This is a simple yakitori recipe. Use it with boneless, skinless chicken thighs and leeks on skewers on the grill. I had never heard of this food until I first went to Japan. It's the equivalent to hot dog carts here in the states. You can get it everywhere from street vendors. Yakitori has become more popular here in the states over the last five years. I've even seen it in the frozen food section. It's easy to make if you have a grill though.
Provided by David G.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 6.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 300.9 mg, Sugar 6.1 g
CHICKEN YAKITORI
I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
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
CARAMEL CORN POPS RECIPE
Provided by Camille
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Pour corn pops into two 9x13" pans.
- In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
- Cook for two minutes or until it starts to bubble around the edges.
- Remove saucepan from heat.
- Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
- Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
- Remove the pans from the oven and dump the pops on wax paper.
- Break into pieces and enjoy!
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