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Yakitori-Japan
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Source: Steven Raichlen
2 pounds | chicken breasts, boneless |
2 pounds | slender young leeks |
½ cup | soy sauce |
½ cup | sake |
½ cup | mirin or cream sherry |
3 tablespoon | sugar |
3 slices | fresh ginger, smashed |
3 | scallions, both shite and green parts, trimmed and coarsely chopped |
Rinse the chicken breast or thighs under cod running water, then drain and blot cry with paper towels. Cut crosswise into pieces 2 inches long and both ½ inch wide and thick. Set aside while you prepare the leeks.
Cut off and discard the green parts of the leeks. Cut the white parts that remain in half lengthwise as far as the roots. Rinse the leeks carefully under cold running water, then drain, cut off the roots, and cut each leek half crosswise into 2 inch-pieces
Thread the chicken pieces crosswise on the skewers, alternating with pieces of leek; You should be able to get 4 piecesof chicken on each skewer. Arrange the skewers on a plattr and cover loosely with plastic wrap. Refrigerate until ready to grill, up to 6 hours
Preheat the grill to high
Prepare the yakitori sauce. Combine the soy sauce, sake, mirin, sugar, ginger, garlic, ad scallions in a small, heavy saucepan and bring to a boil over medium heat, stiring until blended and the sugar is dissolved. Reduce the heat to low and simmer, uncovered, until the sauce is glossy and syrupy and reduced to ¾ cup, about 5 minutes. Remove from the heat and strain into a bowl
When ready to cook oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the chicken is nicely browned and cooked through, 3 to 5 minutes per side. Brush the yakitori generously with the sauce at least once on each side while cooking, but not during the last 3 minutes.
Transfer the skewers to serving plates or a platter and serve immediately
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