Yakitori

Name: Yakitori
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g Boneless chicken thigh, in bite pieces; 2 stalks Long green onion (negi), in segments; 12 Bamboo skewers, soaked; 4 tbsp Soy sauce; 4 tbsp Mirin; 2 tbsp Sake; 2 tbsp Sugar

Bite-size chicken skewered with scallion and grilled over high heat, then lacquered in a sweet-savory tare — Japan's izakaya staple.

Источник

Автор рецепта Japanese yakitori-ya · 🏺 Традиционное

Japanese izakaya / 日本の焼き鳥 — Yakitori is skewered chicken grilled over charcoal and seasoned with a soy-based tare or plain salt. It is a classic of Japanese izakaya and yatai (street-stall) eating, with different skewers made from nearly every part of the bird.

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Смотри, как это готовят · 3 видео

JapaneseCooking101 Sudachi | Japanese Recipes | Yuto Omura Yakitoriguy

⏱ 40 мин🍽 4 порций🔥 300 ккал🇯🇵 Япония

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Приготовление

Simmer the soy, mirin, sake and sugar together until slightly syrupy to make the tare, then set it aside to cool.
Thread the chicken onto the soaked skewers, alternating each piece with a segment of green onion (negima style).
Grill over high heat, turning often, until the chicken is browned and nearly cooked through.
Brush generously with the tare, return the skewers to the fire, and let the glaze caramelize; repeat the brush-and-grill two or three times.
Serve hot, offering extra tare or a sprinkle of shichimi pepper alongside.

💡 Советы

Soak the bamboo skewers for 30 minutes so the exposed ends don't burn on the grill.
Keep a separate portion of tare for brushing so raw chicken never touches the main pot.
Salt-only (shio) skewers are just as traditional if you'd rather skip the sauce.