Yakitori - 66

Recipe Ingredients

		Marinade
1/4 cup	59ml	Mirin
1/2 cup	118ml	Sake
1/2		Soy sauce
1 tablespoon	15ml	Sugar
		To Skewer
12 oz	340g	Chicken - boneless
8 oz	227g	Chicken livers
12		Shiitake mushrooms
4		Green onions
16		Bamboo skewers - up to 32
1		Lemon - wedged, for garnish

Recipe Instructions

This is a Japanese classic. The name literally means 'fried chicken' but yakitori is not deep-fried; rather it is cooked over an open grill or, if you have one, a hibachi. The marinade is used only for basting. And don't forget to soak the bamboo skewers in water to prevent burning, and to oil the grill so the yakitori won't stick!

Makes 2 servings

Mix the mirin, sake, soy sauce and sugar over high heat; bring to boil. Reduce heat and simmer until liquid is reduced to about one cup (app. 10 minutes). Reserve sauce.

Soak bamboo skewers in water until needed-- about 30 minutes.

Meanwhile, prepare the yakitori ingredients. In warm water, soak dried shiitake mushrooms for 30 minutes. Cut chicken into bite-size portions. Slice livers in half; place in cold water, cover and let stand 5 minutes; drain and pat dry. Remove mushrooms from water, cut off stems and discard, then cut a cross-hatch into each cap. Cut each green onion in 1-inch lengths.

Prepare grill before assembling the yakitori. Coals should be white hot before cooking. Assemble yakitori by threading each skewer separately with chicken, green onions or mushrooms.

Grill until done, basting the yakitori several times while cooking. Serve with steamed rice and miso soup.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.