YAKITORI CHICKEN

In Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with yakitori chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.
If you’re feeling adventurous, here are some common varieties of Yakitori:
Torinuki: white meat Yakitori chicken
Negima: Yakitori chicken with Scallions or leeks
Sunagimo: chicken gizzard
Reba: chicken liver
Nankotzu: chicken cartilage
Shiro: chicken intenstine
Hatsu: chicken heart
Butabara: pork belly
Tsukune: chicken meatballs
Yakitori skewers are flavored with a tangy sauce called a ‘tare’ or salt ‘shio’. Condiments like sansho and 7 spice chili powder are traditional accompaniments for sprinkling on top.

INGREDIENTS

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
• Sauce:
• 1 cup saki
• 1/2 cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce
• Chicken and Scallions
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
• Optional garnish:
• Ground sansho pepper
• Japanese 7 spice powder
• * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

INSTRUCTIONS

1. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
2. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
3. .....................
4. .................................

for full instruction please see : www.panningtheglobe.com

Share this post