YAKITORI (JAPANESE SKEWERED CHICKEN)
Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.
Provided by Yumiko
Categories Main
Time 2h15m
Number Of Ingredients 13
Steps:
- Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g
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 NOODLE BOWLS
Yakitori Noodle Bowls
Provided by The Rachael Ray Staff
Number Of Ingredients 17
Steps:
- Place a large pot of water over high heat for the noodles
- Once boiling, add some salt and the noodles and cook according to package directions
- Drain thoroughly
- While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons
- Toss the chicken with the grated ginger and season with some pepper
- Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes
- Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute
- Add the drained noodles to the skillet and toss to combine
- To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds
- Serve with Asian Cucumber Spinach Salad alongside
RACHAEL RAY'S YAKITORI NOODLE BOWLS- REMIXED
This isn't exactly her recipe, but I have to give her credit. I saw her make this on her show the other day, and it just looked so tasty However I didn't have all the ingredients on hand, so I improvised. If you want to try her recipe go to http://www.rachaelrayshow.com/food/recipes/yakitori-noodle-bowls/ and follow the recipe. Here's my version. I've reduced the amount of scallions and added carrots for extra veggies. I also skipped on the sherry and went with stock because I didn't have any sherry. Also didn't have tamari, but soy sauce is the closest equivilent.
Provided by Pamplemoussee
Categories Lunch/Snacks
Time 35m
Yield 3-5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions.
- While pasta is cooking, brown chicken pieces with grated ginger, salt and pepper. Once browned add scallions and carrots. Cook veggies for a moment then add stock, soy sauce, terryaki sauce, cornstarch and sugar.
- Bring sauce to a boil and simmer until pasta is cooked.
- Drain pasta. Stir together pasta and chickn mixture. Serve topped with toasted sesame seeds or plain.
CHICKEN YAKITORI
Full of flavor, these succulent Japanese-style skewers are fantastic for barbecues. Serve as canapé-style nibbles, or with noodles as a main meal. Time does not include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
- For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
- In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
- When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
- Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canapé-style nibbles, or with noodles as a main meal.
Nutrition Facts : Calories 411.1, Fat 16.1, SaturatedFat 3, Cholesterol 142.3, Sodium 2601.4, Carbohydrate 25, Fiber 3, Sugar 17.5, Protein 39.2
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 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.
CHICKEN YAKITORI
Steps:
- Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
- Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
- Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
- Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.
CHICKEN HEART YAKITORI SKEWERS
Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.
Provided by Jet Tila
Time 40m
Yield 15 to 20 skewers
Number Of Ingredients 10
Steps:
- For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
- For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
- Put the skewers in one of tare basting sauces while you heat the grill.
- Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
- Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
- Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.
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5/5 (13)Total Time 35 minsCategory Appetizer, Main CourseCalories 333 per serving
- Place the soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil and rice vinegar in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
- Thread the chicken pieces onto skewers that have been soaked in cold water. Season the chicken with salt and pepper to taste, then brush the vegetable oil over the skewers.
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From deliciousmagazine.co.uk
Cuisine Japanese RecipesTotal Time 15 minsCategory Soup RecipesCalories 310 per serving
- Mix the chicken, soy sauce, honey and sherry in a shallow non-metallic dish. Cover and set aside to marinate for 15 minutes – if you have time.
- Heat the oil in a large wok or frying pan over a high heat. Remove the chicken from the marinade with a slotted spoon, add to the wok and stir-fry for 5 minutes, until cooked through.
- Remove the herbs from the pack of stir-fry vegetables and set aside in cold water. Tip the vegetables into the pan and stir-fry for 1 minute.
- Mix any remaining marinade with the cornflour until well combined and pour into the pan. Stir-fry for 1-2 minutes until everything is cooked and coated in the sauce. Serve spooned over flat rice noodles and scatter with the reserved herbs.
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5/5 (1)Total Time 25 minsCategory MainCalories 326 per serving
- Spray a Wok or frying pan over a medium heat with spray oil and add the chicken and cook until golden. Add the broccoli slaw mix and beansprouts and stir fry for a few more minutes. Add the sauce mix and allow to reduce slightly.
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4.2/5 (69)Total Time 27 minsCategory AppetizerCalories 309 per serving
- In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch.
- Thread cut pieces of chicken on wooden skewers that have been soaked in water for 30 minutes. Season with salt and pepper on both sides.
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- Combine soy, mirin, sake, oil, brown sugar, ginger, and garlic in a saucepan over medium-high heat; bring to a simmer. Reduce heat; cook 5 minutes or until thickened. Place chicken in a bowl. Pour soy sauce mixture over top; toss. Add green onions; toss. Spread mixture in an even layer on prepared pan.
- Broil chicken 4 to 5 minutes; turn chicken. Broil 4 to 5 minutes or until chicken is done. Transfer to a serving platter. Sprinkle evenly with sesame seeds, and serve with toothpicks or skewers.
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- Place chicken in a single layer in a large roasting pan lined with baking paper and season with salt and pepper and then cook, uncovered, in a hot oven (200C) for 30 minutes.
- Remove and pour over sauce mixture and toss well to coat and then return to oven and cook, turning halfway, for a further 20 minutes, or until sauce is sticky and chicken is cooked.
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4/5 Total Time 1 hr 30 minsServings 4-6
- In a saucepan, bring the water and kombu to a simmer. Add the bonito and return to a simmer. Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add the sake, soy sauce, mirin and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.
- Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain. Alternately thread the chicken and scallions onto the skewers.
- Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.
- Light a grill. Brush the chicken and scallions with oil and grill over moderate heat, turning, until just cooked through, 10 minutes. Just before removing them from the grill, brush the skewers with the ginger juice and soy glaze. Serve, passing more glaze for dipping.
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4.7/5 (32)Total Time 30 minsCategory Noodles And PastaCalories 368 per serving
- Remove the yakisoba noodles from the package, and transfer to a bowl of hot water. Gently break them up; the hot water will help loosen them. Drain thoroughly and set aside.
- In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.
- Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Serve!
YAKITORI CHICKEN NOODLES WITH SESAME AND GREENS RECIPE ...
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Servings 2Total Time 30 mins
- Peel and finely chop, crush or grate both the garlic and the ginger. Mix them with the soy, mirin and brown sugar. Keep to one side. Put a pan of salted water on to boil. Trim away the root end of 2 spring onions and remove any tired looking outer layers. Slice the onions very finely, at an angle.
- Wash the courgettes. Using a veg peeler, peel them into long, ribbonlike lengths. Slice the ribbons into fine strips, this is easily done by stacking 3 or 4 on top of each other at a time. Wash the spring greens. Strip or cut out the central tough ribs then very finely slice the leaves. Wash the coriander and shake it dry. Chop it roughly, stalks and all.
- Place the noodles into the boiling water. Cook for 8 minutes, until just tender. Drain and cool them immediately in cold water to stop them cooking. Leave them in the cold water until needed.
- Put the wok on a medium heat. Add the sesame seeds. Keep them moving in the pan until they toast and lightly colour, this won't take long. Tip them out of the pan and keep them to one side. Put the wok back onto the heat.
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