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 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
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
30-MINUTE YAKITORI DON
Yakitori literally means grilled chicken and also refers to skewered food in general. Enjoy this sweet and irresistible chicken and scallion skewers (negima) cooked on a grill or your oven.
Provided by Thank God I Bake
Categories Budget-Friendly Low-Carb Weeknight Dinners Bowl Meals Easy Dairy-Free Shellfish-Free Full Meal Egg-Free Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Soak some bamboo skewers in water for 30 minutes, and cook White Rice (to taste) according to package's instructions.
- Combine Soy Sauce (1/2 cup), Mirin (50 milliliter), Sake (80 milliliter), Granulated Sugar (70 gram), and Scallion (1 bunch) in a sauce pan. Simmer for about 15 minutes until the Yakitori sauce becomes thick and set aside.
- Use kitchen towel or paper towel to dry the Boneless, Skinless Chicken Thigh (500 gram), and dice it into cubes.
- Cut the green part of Scallion (9) into the same length as the chicken.
- Arrange the chicken and scallions alternatively and pierce through with the skewer. Repeat until all the ingredients are finished.
- Preheat a pan and coat with a thin layer of Vegetable Oil (as needed). Pan-fry the skewers for 5 minutes on each side until golden brown. Once the skewer is cooked, brush the Yakitori sauce on top until it completely covers the skewers.
- Arrange three skewers on top of a bowl of freshly cooked rice and serve immediately. Bon Appetite.
Nutrition Facts : Calories 80 calories, Protein 7.3 g, Fat 1.3 g, Carbohydrate 7.6 g, Fiber 0.5 g, Sugar 6.2 g, Sodium 495.8 mg, SaturatedFat 0.3 g, TransFat 0 g, Cholesterol 29.4 mg, UnsaturatedFat 0.0 g
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
This Chicken Yakitori with its tender chicken and bold, complex, sweet and savory sauce belongs in your life and in your belly. Yakitori is a popular Japanese grilled chicken skewer that can be served as a tantalizing dinner or crowd-pleasing appetizer. The chicken is slathered with AMAZING tare (teriyaki-like sauce) while it sizzles over a hot grill. The homemade sauce doubles as the marinade for an easy family favorite that can be prepped in minutes. If you don't have a grill - no problem - I've also included instructions how to make juicy yakitori in the oven. Serve chicken yakitori plain as an appetizer, or as dinner along with rice, salad, veggies, etc. or even in salads or wraps or lettuce wraps. No matter how you serve this sensational chicken, everyone will be clamoring for more!
Provided by Jen
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Whisk together all of the Marinade/Sauce ingredients in a small bowl. Remove 1/3 cup sauce and add to a large bowl or freezer bag and whisk in olive oil. Add chicken and marinate 30 minutes at room temperature or up to overnight in the refrigerator (the longer the better). Refrigerate remaining sauce separately.
- If using wooden skewers, begin soaking when you marinate chicken.
- When ready to cook, thread chicken onto skewers, folding thin pieces almost in half so you skewer through both the top and bottom.
- Add reserved Yakitori Sauce to a small saucepan. Bring to a boil then reduce to a simmer over medium heat, whisking constantly. Simmer and whisk until thickened but not too thick (consistency of BBQ sauce), about 3 minutes.
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- Burning Oak. Easties will know that Spize and Jalan Tua Kong Lau Lim Mee Pok aren’t the only reasons why everyone flocks to Simpang Bedok; enter Bedok Marketplace.
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- Shukuu Izakaya Singapore. CBD drones are generally sluggish after work, fortunately, they have this waterhole in the heart of the city at Stanley Street.
- Yakitori Lounge Hibiki. Yakitori connoisseurs should be more than familiar with the Hibiki brand; after all, it’s known for its famous miso barbecue sauce that Chef Bunji Hibiki exports all around the world.
- Shin Kushiya. You don’t know the meaning of “spoilt for choice” ’til you’ve eaten at Shin Kushiya. How so? There are over 50 varieties of skewers in this restaurant, so good luck trying to devour them all.
- Nanbantei. Without a doubt, this yakitori joint in Far East Plaza is one of the more raved-about restaurants in Singapore; the legions of foodie fans don’t lie.
- Chanko Nada. Cloistered within the somewhat ‘seedy’ Orchard Plaza that lies on the fringes of Orchard, Chanko Nada is often patronised by groups of Japanese businessmen and women for their drunken nights out — authentic enough for us.
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