YAKITORI CHICKEN
Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.
Provided by dakota kelly
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
- Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
- Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 11.5 g, Cholesterol 43.9 mg, Fat 1.1 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 0.3 g, Sodium 1261 mg, Sugar 5.2 g
YAKITORI
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.
Provided by mianbao
Categories Chicken
Time 45m
Yield 8 skewers
Number Of Ingredients 7
Steps:
- Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
- Let cool slightly while you are preparing the chicken.
- Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
- Thread chicken onto skewers, alternating with green onion if desired.
- Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
Nutrition Facts : Calories 182.1, Fat 8.7, SaturatedFat 2.4, Cholesterol 47.7, Sodium 1823.7, Carbohydrate 10.5, Fiber 0.2, Sugar 7.4, Protein 12.9
CHICKEN YAKITORI
Steps:
- Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.
- Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.
- Preheat a stovetop grill pan, broiler (grill), or barbecue.
- Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
- Serve hot with soy sauce for dipping.
YAKITORI CHICKEN
Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
- Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
- Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Protein 27 grams protein, Sodium 3.7 milligram of sodium
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 CHICKEN
In America when we think of whole animal barbecue, we often think of whole hog. But in many other cultures you'll find that other animals take center stage. You may be familiar with Korean barbecue, which highlights beef in an extraordinary way. Japanese culture takes a similarly wholistic approach to utilizing the entire animal, looking at chickens through a detailed and refined lens. I love preparing yakitori because it challenges my skills in precision. Someone once told me that the act of preparing yakitori is the highest form of adoration towards the person who gets to enjoy it, as it is a true labor of love.
Provided by Food Network
Categories main-dish
Time 1h
Yield 9 skewers
Number Of Ingredients 6
Steps:
- Debone the drumsticks, including some of the cartilage. It's important to keep these components very cold. Place the meat along with the soft bone and meat grinder parts into the freezer for 20 to 30 minutes.
- Progressively grind the meat and soft bone on a 1/8-inch plate. Grind directly into a stainless mixing bowl set on top of an ice bath to keep the mixture cold.
- Add the minced onion, panko, salt and pepper to the meat mixture. Using a gloved hand, incorporate all the ingredients while mixing with vigor. The mixture should become sticky as the naturally occurring niacin is activated from the mixing motion. Immediately chill the mixture in the refrigerator.
- The skewers I use are square, so if the meat is loaded onto the sticks in a centered way, they should sit stable when resting on each side. If the weights are not evenly distributed, they will have a tendency to slip so the heavy side faces down - I tend to use other skewers as supports, so a little bit of over-crowding can work to your benefit.
- Divide the mixture into even 1 3/4-ounce (50g) portions, them form them along each skewer, working the meat lightly in your hands from the point of the skewer downward. Slightly wet your palm while shaping for cleaner results.
- The grill should be prepared high heat on one section, and much cooler on another section. This will allow quick searing as well as slow rendering of fats without flares of flames. Further, binchotan charcoal tends to snuff out when too much rendered fats drop on to it, causing more complications. Having a cooler section allows for a more intentional and thoughtful grilling process!
- Each skewer takes different lengths of time to grill, and how you build the coals into the grill, the atmospheric temperature and direction of wind will all contribute to slowing the cooking process down. During optimal conditions, the skewers should take 2 to 3 minutes tops to cook through, turning as the meat browns.
YARDBIRD'S GREEN MISO CHICKEN BREAST SKEWERS
A play on pesto grilled chicken, this grilled chicken breast skewers recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.
Provided by Matt Abergel
Time 1h20m
Yield Makes 5 skewers
Number Of Ingredients 10
Steps:
- Make the green miso marinade. Place the basil, parsley, and pine nuts in a blender and blend at high speed until smooth. While the blender is running, slowly add the olive oil, pouring it in a steady stream, until it is blended together. Add the miso soup and roasted garlic and blend again until smooth.
- Trim any excess fat from the outside of the chicken breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-sized rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
- Place the prepared skewers in a shallow baking dish in a single layer. Cover with the prepared marinade, cover, and chill for at least one hour.
- Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until dark brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish by adding one lemon wedge to each skewer before serving.
YAKITORI CHICKEN
Number Of Ingredients 11
Steps:
- TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Rinse the chicken under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Remove the stem, ribs, and seeds from the bell peppers and cut into 1-inch chunks. Cut the pearl onions in half. Place the chicken, bell peppers, and pearl onions in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 2 hours, turning occasionally. Remove the chicken, bell peppers, and pearl onions from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute. Remove from the heat and set aside. Thread the chicken, bell peppers, and pearl onions onto skewers. Lightly brush or spray with vegetable oil. Grill over Direct Medium heat until the meat is firm and the vegetables are tender, 8 to 10 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
YARDBIRD'S CHICKEN BREAST YAKITORI
For mune yakitori skewers, these bites of juicy grilled chicken breast are finished with sake, and served with soy sauce and wasabi.
Provided by Matt Abergel
Time 16m
Yield Makes 5 skewers
Number Of Ingredients 6
Steps:
- Trim any excess fat from the outside of the breast. Cut the the thin end of the breast into a 2-inch (5-cm) wide piece. Cut the remaining piece lengthwise. Then cut the resulting lengths in half. Cut the pieces of breast so that you end up with 25 even bite-size rectangular pieces. Starting with the thinnest pieces of meat, pinch the meat so that the shiny side faces up and skewer directly through the middle of the meat. Repeat, being sure that the shiny side is facing up and that you are skewering directly through the middle of the meat, until you end up with five skewers with five chunks of chicken per skewer. Each skewer should weigh about 1½ ounces.
- Brush the skewers with a light coating of olive oil. Season with kosher salt. Start with the smooth-side down over high heat, grilling until light brown, 2-3 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, about 2 minutes. Spray with sake and lightly season with salt to finish. Garnish with wasabi and soy sauce.
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