Yakitori - Japanese chicken skewers
A simple and delicious recipe for Japanese chicken skewers (yakitori)
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Servings: 4 skewers
Calories: 171kcal
Ingredients
SAUCE
- 40 g dark soy sauce
- 30 g water
- 0.5 tablespoon of mirin
- 0.5 tablespoon rice vinegar
- 30 g brown sugar
- 0.5 teaspoon minced ginger
- 1 clove of minced garlic
- 1.5 teaspoon cornstarch
OTHERS
- 250 g of diced chicken
- 4 wooden skewers
- 3 Green onion stems cut into 1-2 cm pieces
- 1 pinch of salt
- 1 pinch of pepper
Procédé
- In a medium-sized saucepan, whisk together the sauce
- Bring to a boil, stirring constantly until the sauce thickens slightly, about 1 minute.
- Transfer a few tablespoons of sauce to a bowl to use for brushing the chicken.
- Thread pieces of chicken onto the skewers, alternating with green onion pieces
- Lightly oil the skewers, season with salt and pepper
- Preheat a large skillet over medium-high heat (or ideally a grill)
- Add the skewers and let cook for 4 minutes. Turn and brush the cooked side with the sauce. Cook for another 4 minutes.
- Turn the skewer, brush with sauce, cook for 2 minutes and cover
- Turn the skewer, brush with sauce, cook for 2 minutes and cover
- Repeat turning, basting, and covered cooking 2 more times, for a total cooking time of 16 minutes.
- Sprinkle the yakitori with sesame seeds. Serve immediately with rice.
Notes
As usual, the chicken cut of choice is boneless chicken thigh because it not only provides a juicier result but also greater tolerance to overcooking (since there's more juice inside)
Nutrition
Calories: 171kcal | Féculents: 8g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 616mg | Potassium: 151mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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