YAKITORI SAUCE
Make and share this Yakitori Sauce recipe from Food.com.
Provided by Cherie B.
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 113.2, Sodium 2193.4, Carbohydrate 19.2, Fiber 0.3, Sugar 13.6, Protein 4.1
YAKITORI
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.
Provided by mianbao
Categories Chicken
Time 45m
Yield 8 skewers
Number Of Ingredients 7
Steps:
- Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
- Let cool slightly while you are preparing the chicken.
- Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
- Thread chicken onto skewers, alternating with green onion if desired.
- Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
Nutrition Facts : Calories 182.1, Fat 8.7, SaturatedFat 2.4, Cholesterol 47.7, Sodium 1823.7, Carbohydrate 10.5, Fiber 0.2, Sugar 7.4, Protein 12.9
YAKITORI NEGIMA
Yakitori negima is one of the more popular iterations of the made-to-order grilled chicken skewers commonly enjoyed with a cold beer at bars in Japan. Featuring chicken and scallion pieces, this version calls for brushing the skewers with a sweet soy glaze (tare or teriyaki) that turns nice and caramelized on the grill. Here we call for a grill or grill pan but you can also cook them under a heated broiler or over the low coals of a campfire, turning them frequently and watching carefully to avoid scorching. You'll want to use paddle-type skewers, which are flatter than the usual kind and easier to turn; look for them at Japanese markets and online.
Provided by Food Network Kitchen
Time 1h
Yield Six 10-inch skewers
Number Of Ingredients 10
Steps:
- Soak six 10-inch bamboo paddle skewers in water for 30 minutes.
- Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened and reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the ginger. Let cool, then remove 1/4 cup for glazing and set aside the remaining for serving. (The teriyaki glaze can be refrigerated, covered, up to a day before using.)
- Prepare a grill or grill pan for medium-high heat. Lightly coat the hot grates or pan with vegetable oil.
- Thread each skewer with 7 to 8 pieces each of the chicken and scallions, alternating between the two.
- Place the skewers on the grill and lightly sprinkle each with salt. Cook, continuously turning the skewers, until the scallions are tender the chicken is browned and cooked through, about 12 minutes.
- Brush some of the reserved1/4 cup of glaze all over each skewer. Continue to grill, continuously turning, until the glaze is slightly caramelized, 3 to 4 minutes. Serve with the reserved teriyaki sauce.
YAKITORI CHICKEN
Provided by Guy Fieri Bio & Top Recipes
Categories appetizer
Time 35m
Yield 20 balls
Number Of Ingredients 26
Steps:
- In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
- Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
- To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
- Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
- In a small bowl, whisk together ingredients.
- Yield: 3/4 cup
- Prep time: 5 minutes
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
Steps:
- To prepare the tukedare, combine the soy sauce, sake, water, ginger juice, sesame oil, lemon juice, kombu, and sugar in a saucepot over high heat. Stir until the sugar dissolves. Bring to a boil, then decrease the heat and simmer until the kombu becomes soft, about 20 minutes. Strain the sauce into a narrow container and mix in the ichimi togarashi. Set aside.
- To prepare the yakitori, remove the wings from the chicken. Butterfly the middle piece (which has 2 bones), keeping the bone and skin. Thread 2 skewers through both pieces to hold them together, with the skin side down. Set aside.
- Next, remove the skin from the remaining chicken and set aside. Remove the bones from the chicken breast, legs, and thighs and cut the meat into 1-inch cubes. Now you're ready to skewer. The trick here is to alternate different combinations of meat and vegetables-have fun with it! To start, thread 3 pieces of dark meat onto a skewer, alternating with some onion and shiitake mushrooms. Be sure to leave at least 1 inch of the skewer uncovered. Now repeat with the chicken breast cubes, this time alternately skewering with scallions and shiitake mushrooms. Next, try a combination with bell peppers. Repeat until all the skewers are prepared. Finally, don't forget to skewer the chicken skin and chicken liver, both traditional delicacies in Japan. But with these two, do not add any vegetables (so the skin and liver can cook uniformly).
- Heat a barbecue grill or stove-top grill pan over medium heat. Set several skewers of chicken and vegetables and the skin on the grill so the uncovered parts of the skewers hang over the edge. Flip the yakitori after 2 minutes, then cook 1 minute longer on the other side to sear evenly. Remove and dip the yakitori into tukedare to lightly coat (you can also use a pastry brush for this step). Now you're ready to slowly caramelize the sauce and cook the chicken, using the following technique: Return the skewers to the grill and cook for 1 minute. Remove and again dip into the tukedare. Return to the grill, turning the skewer to cook the other side for another minute. Repeat these steps until the chicken is cooked through and the sauce is caramelized, 8 to 10 minutes. Remember to grill over lower heat than we typically use to barbecue in America, and grill patiently and slowly. You'll turn and dip the skewers at least four times.
- Lightly salt the reserved chicken wings and liver pieces and follow the slow turning technique described above-but do not dip them into the tukedare. In Japan, yakitori wings are traditionally grilled only with a salt coating, not with sauce.
- Line up the grilled yakitori on a platter and serve.
CHICKEN YAKITORI
I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
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