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 PARTY
I love yakitori so much. My wife and I keep little containers of the "killed" skewers so we can compete for who eats more. What I think is so great about yakitori is that it utilizes many parts of the chicken that normally go to waste in American households. If you aren't a cartilage consumer like myself, you can omit them.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories main-dish
Time 1h
Yield 24 skewers
Number Of Ingredients 15
Steps:
- Light a charcoal grill or konro to medium-high heat.
- For the tare: Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onions and ginger in a large stovetop pressure cooker. Lock on the lid and cook over medium-high heat until pressure is reached, then immediately turn off the heat and allow it to release pressure naturally for 10 minutes before releasing the rest of the pressure. Strain the tare and reserve until ready to grill.
- For grilling: Preheat a charcoal grill over medium-high heat.
- Break down the chickens by setting aside the giblets, then cutting off the thighs, oysters, legs, breasts, tenders, skin, tail, wishbone and wings. Cut off the keel bone, soft knee bones, and neck meat if desired. Debone the thigh meat. Cut the thighs and breasts into bite-sized pieces. Cut the skin into strips about 1/2-inch wide.
- Skewer like parts with like parts, using two skewers for wings or large pieces. Skewer the scallions with the chicken parts as well, if desired. It's a party!
- Combine the wasabi powder with 1 tablespoon kosher salt in a small bowl and set aside.
- Brush or sprinkle each skewer with desired flavorings: salt, wasabi-salt mixture, ume furikake or tare, or a combo of all. Again, it's a party!
- Grill the meats over the charcoal until cooked through.
- Season everything with black pepper and serve with lemon wedges.
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