Japanese Chicken Kebabs (Yakitori)

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We got this recipe from our issue of Fine Cooking magazine, and it was a great find. We rate this an 8.5. Along with them, we made vegetable skewers as well. John made the marinade, so I have noted his changes below in bold.

Japanese Chicken Kebabs (Yakitori)

by Pete Evans from Fine Cooking
Issue 130

  • 1/3 cup tamari John used soy sauce as well
  • 1/4 cup sake we left this out
  • 3 Tbs. mirin John increased this by 1 Tbs.
  • 2 Tbs. coconut or dark brown sugar
  • 2 Tbs. honey
  • 1 Tbs. finely grated fresh ginger
  • 1-1/2 lb. boneless, skinless chicken thighs, cut into 1-1/2-inch pieces (about 36)
  • 12 medium scallions, white and light green parts cut crosswise into 1-1/2-inch pieces (36 pieces) and dark green parts thinly sliced John used a chicken breast
  • 36 small shiitake mushrooms, stemmed We used cremini mushrooms
  • Vegetable oil, as needed
  • 12 12-inch skewers (soaked in water for 30 minutes if wooden)
  • 1 tsp. toasted sesame seeds

Combine the tamari, sake, mirin, sugar, honey, and ginger in a 1-quart saucepan; bring to a boil over medium heat, whisking until the sugar dissolves. Remove from the heat and cool completely.

In a medium bowl, toss the chicken with the marinade. Cover and let sit for 30 minutes.

Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling.

Remove the chicken from the marinade. Return the marinade to the saucepan, bring to a boil, and then turn the heat down to low and simmer until slightly thickened, 5 to 7 minutes. Remove from the heat and set aside.

Alternately thread 3 pieces of chicken, 3 shiitake, and 3 pieces of scallion onto each skewer, leaving a little space between pieces. Oil the grill grate. Grill the skewers until grill marks form, 2 to 3 minutes. Turn, baste the cooked side with the sauce, and continue to grill, turning and basting, until the chicken is cooked through and the mushrooms are tender, 5 to 6 minutes more. Serve drizzled with the remaining sauce and sprinkled with the sesame seeds and sliced scallions.

recipe retrieved 9/17/14 from http://www.finecooking.com/recipes/japanese-chicken-kebabs-yakitori.aspx

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