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Japanese Yakitori

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Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp sugar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 4 green onions, cut into 1-inch pieces
  • Bamboo skewers, soaked in water for 30 minutes

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Japanese Yakitori

Created by: Howcan Team

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp sugar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 4 green onions, cut into 1-inch pieces
  • Bamboo skewers, soaked in water for 30 minutes

Instructions

  • In a bowl, mix 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp sugar, 1 tsp grated ginger, and 1 clove minced garlic to make the marinade.
  • Add the chicken pieces to the marinade, cover, and refrigerate for at least 1 hour, or overnight for best flavor.
  • Preheat the grill to medium-high heat.
  • Thread the marinated chicken and green onion pieces onto the soaked bamboo skewers.
  • Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
  • Serve the yakitori hot off the grill with a side of steamed rice and enjoy!
AppetizerMain Course
Japanese

Japanese Yakitori is a traditional dish of skewered and grilled chicken, popularized in Japan during the Edo period. The dish has its roots in street food culture, with vendors grilling bite-sized pieces of chicken over charcoal. Today, Yakitori has evolved into a beloved culinary art form, with specialized restaurants known as Yakitori-ya offering a wide variety of skewered meats and vegetables. Chefs meticulously prepare and grill each skewer, often using special sauces and seasonings to enhance the flavors. The best Yakitori can be found in Tokyo, particularly in the bustling streets of Yakitori Alley in the Shinjuku district. The key to perfect Yakitori lies in the quality of the chicken and the mastery of grilling techniques, making it a must-try for food enthusiasts visiting Japan.

45 min

|

4 servings

|

300 per serving calories

Instructions

  • In a bowl, mix 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tbsp sugar, 1 tsp grated ginger, and 1 clove minced garlic to make the marinade.
  • Add the chicken pieces to the marinade, cover, and refrigerate for at least 1 hour, or overnight for best flavor.
  • Preheat the grill to medium-high heat.
  • Thread the marinated chicken and green onion pieces onto the soaked bamboo skewers.
  • Grill the skewers for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
  • Serve the yakitori hot off the grill with a side of steamed rice and enjoy!
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