Japanese Yakitori (Skewered, Grilled Chicken)

Author: Naoko Yoshioka

Recipe type: Main Dish, Chicken

Cuisine: Japanese

Serves: 4

Here’s a Japanese Recipe which is very popular party dish and bar snack in Japan. We usually make this when we have a bunch of friend come over or we go to one of our favorite place to eat Yakitori, in Takatsuki called “Yum yum”. We will post directions to this place in one of our upcoming blogs this month. Well, let’s get started with what we need.

Ingredients

10 oz. (300 g) boned chicken thigh
10 oz. (300 g) boned chicken breast
8 oz. (230 g) chicken liver
2 green onions
½ teaspoon salt
Sauce:
4 tablespoons sugar
½ cup (120 ml) mirin (sweet rice wine)
½ cup (120 ml) soy sauce
1 slice of lemon
sansho (powdered Japanese pepper) try substituting coarse-ground black pepper(preference)
sichimi-togarashi (powdered spice mix) try substituting five-spice or other spice mix(preference)
bamboo skewers, soaked in salted water to prevent burning(preference)

Instructions

Soak liver in water for 15-20 minutes to remove blood.
Cut all chicken into bite-size pieces. Thread 4 pieces of chicken onto each skewer. Cut green onions into 2-inch pieces and thread onto skewers.
Combine sauce ingredients and boil until reduced to ⅔ original amount.
Cook meat and vegetable skewers on grill or under broiler. Brush meat with sauce 2-3 times while cooking. Brush vegetables once. Some skewers can be cooked without sauce, just sprinkled with salt.
Serve with lemon quarters, sansho, and/or sichimi-togarashi.

Notes

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..

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