Yakitori Japanese Grilled Chicken Skewers Food

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)

Steps:

• Bring yakitori sauce to a boil for 5 min then set aside.
• thread the chicken alternately with the green onions onto the skewers.
• grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
• baste the yakitori again and serve with left over sauce.

YAKITORI (JAPANESE CHICKEN SKEWERS)

Steps:

• Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
• Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
• Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
• Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
• Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

YAKITORI (JAPANESE SKEWERED CHICKEN)

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).

YAKITORI CHICKEN

Steps:

• Soak 12 skewers in water for 20 minutes so that the skewers don't get burnt when they are grilled.
• Heat teriyaki sauce in a small saucepan medium-high heat. Bring to simmer and reduce to thicken the sauce. Set aside.
• Cut the chicken into about 2 cm (0.8 inch)
• Cut the white end part of the shallots into about 2 cm (0.8 inch) long pieces.
• Put 2 chicken pieces on to a skewer then 1 shallot alternately and repeat same for all 12 skewers.
• Preheat the BBQ grill and coat with olive oil. *1
• Place the yakitori chicken skewers on the grill side to cook the chicken till browned.
• Turn the skewers over and cook till other side browned or chicken meat change whitish colour.
• Brush the Teriyaki sauce over the chicken skewers. When one side is coated, turn the skewers over and Brush Yakitori sauce over the side.
• Repeat the above process one more time then turn the heat off.
• Serve the yakitori skewers on rice or serve with green salad.

YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE

Steps:

• Gather all the ingredients.
• Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.

JAPANESE GRILLED CHICKEN SKEWERS (YAKITORI)

Steps:

• If you are using bamboo skewers, soak them in water for at least 10 minutes.
• Pre-heat the grill to medium-high heat.
• Combine the sauce ingredients in a small sauce pan. Bring the sauce to boil then reduce the heat to low. Simmer the sauce for about 20 minutes.
• Cut the green onions into 1.5 inch pieces, cut chicken into bites size pieces, and remove the stems from shishito peppers.
• Skewer the chicken on skewers, alternating with green onions or shishito peppers.
• Place all the skewered chicken on the grill. Using a brush, baste the skewers generously with the sauce. Then turn the skewers over to cook the side with the sauce. Then baste the other side with sauce. Grill for 8-10 minutes.
• Turn the skewers over. Baste the skewers lightly with any remaining sauce, as desired. Grill for 8-10 minutes.
• Remove from heat. Sprinkle shichimi peppers and serve immediately.

JAPANESE CHICKEN SKEWERS {YAKITORI}

Steps:

• For the sauce, combine all the ingredients in a small pan over medium-high heat. Bring to a boil, stir, then turn the heat off. Let the sauce sit and cool while you prepare the rest of the meal.
• Preheat the grill to high. Thread the peppers onto long skewers. Cut the chicken into bite sized pieces and thread them on skewers as well. To cook, grill the scallions whole for about 30 seconds on each side just to char, then remove from the grill and set aside. Grill the skewered veggies and chicken for about 5 minutes on each side until black edges form. When the chicken is nearly cooked, brush with the cooled sauce all over, then remove from the grill. If the veggies cook faster than the chicken, remove them first.
• Serve the skewers and scallions with cooked rice and extra sauce for drizzling and dipping.

YAKITORI (SKEWERED JAPANESE CHICKEN)

Steps:

• Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
• In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
• In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
• Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

CHICKEN HEART YAKITORI SKEWERS

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.

YAKITORI NEGIMA (JAPANESE GRILLED CHICKEN AND SCALLION SKEWERS)

Steps:

• Gather the ingredients.
• Soak the bamboo skewers in a shallow dish of cold water for up to an hour, or overnight. This will prevent the skewers from burning when the yakitori is grilling. Alternatively, use metal skewers.
• Evenly divide pieces of chicken and scallions between the skewers. Set aside.
• Make the teriyaki style yakitori sauce (tare). Add the soy sauce, mirin, sake, sugar, and ginger to a small saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until the sauce thickens slightly, 10 to 12 minutes. Remove from heat and set aside.
• Prepare a medium (350°F to 375°F) gas, charcoal, or hibachi grill fire. Use half the yakitori sauce for basting, and reserve half for serving. Brush the skewered chicken and scallions generously with yakitori sauce and grill until the chicken is opaque and cooked through, turning and basting once or twice, 7 to 8 minutes total.
• Serve with the remaining yakitori sauce on the side.

YAKITORI

Steps:

• Submerge wooden skewers in a large cup or shallow pan of water to soak for at least 30 minutes.
• Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and the green part of 2 green onions in a medium saucepan on the stovetop over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until reduced by about half and slightly thickened. It should continue to thicken as it cools. The sauce can be refrigerated for 2-3 months.
• Slice the chicken into 1 1/2-inch pieces, trimming away excess fat if necessary. Slice green onions into 1 1/2-inch pieces.
• Alternately thread pieces of chicken with pieces of green onion onto skewers that have been soaked in water for 30-60 minutes. You will likely need to fold the chicken a bit if using chicken thigh. Don't be afraid to load the skewers up pretty generously. Each skewer should hold 4 pieces of chicken and 3 green onion pieces. Season with kosher salt.
• Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside 1/3 of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 minutes until the chicken is cooked through and the sauce is caramelized.
• Transfer the finished skewers to a plate and brush with some of the reserved sauce before serving. You could also garnish by sprinkling the skewers with sesame seeds or thinly sliced green onions before serving.

JAPANESE BEEF SKEWERS (KUSHIYAKI)

Steps:

• Gather the ingredients.
• Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebob skewers may be used.
• Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container.
• Shake or mix ingredients together and refrigerate.
• Slice beef flank steak into thin 2 x 2 inch pieces.
• Marinate sliced beef with prepared marinade in resealable storage bag or plastic storage container in refrigerator. For best flavor, marinate beef at least two hours. Marinating beef for over four hours or even overnight will result in meat that is overly salty given the potency of the soy sauce in marinade.
• Remove bamboo skewers from water, and skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.
• Grill beef kushiyaki on barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because meat is thinly sliced, you'll find that it cooks fairly quickly. Be careful not to overcook or burn meat, as it will become tough.

JAPANESE CHICKEN SKEWERS WITH SCALLION (NEGIMA YAKITORI) RECIPE

Steps:

• Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.