Yakitori Marinade Food

YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE

Steps:

• Cut chicken into one-inch pieces and place in a shallow dish.
• In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
• If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

YAKITORI SAUCE

Steps:

• In a small saucepan, combine soy sauce, sugar, mirin, sake, garlic and gingerroot.
• Cook over medium high heat 3 to 4 minutes.
• In a small bowl, blend water and cornstarch.
• Stir constarch mixture into soy sauce mixture.
• Cook until thickened, stirring constantly.
• Strain sauce.
• Keep at room temperature for up to 24 hours.
• Refrigerate.

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).

BEEF YAKITORI

Steps:

• To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
• Cut the beef into 24 (1-inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
• Preheat an outdoor grill.
• Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.

YAKITORI MARINADE

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.

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

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.

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 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

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.

YAKITORI CHICKEN

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.

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.

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.

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.

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.