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Chicken, Japanese, Peasant Food

Yakitori – Japanese Grilled Skewered Chicken

I’ve been cooking this for so long I really didn’t think I’d remember where I got the recipe from but just in the bottom right hand corner of the scrappy page where it’s written I can just read a web address which would take you here where you can find the recipe I started using a few years ago.

This is a very popular dish in Japan as you’ll find someone selling it on almost every street in the cities. Yakitori itself means ‘grilled chicken’ but it has come to mean skewered food in general and has become interchangeable with the word kushiyaki which is a formal term referring to skewered and grilled meat, both poultry and non-poultry.

Ingredients:

  • 450g chicken thighs (boneless & skinless)
  • Some Japanese leek / leek / spring onion (I use 2 leeks)
  • 4 tbsp soy sauce
  • Drop of mirin (or sake)
  • 3 tbsp sugar
  • Drop of honey (or maple syrup)

Just leave it for 10 mins or so...

Method of Preparation:

  1. Mix soy, mirin, sugar and honey together and gently heat in a saucepan until they blend together
  2. Cut your chicken into bite sized pieces
  3. Place the chicken into the sauce and leave for at least 10 minutes
  4. Meanwhile wash the leeks and chop them into 1cm long rounds
  5. Place the chicken and leeks alternately onto a skewer and grill on a medium / high heat until the chicken is golden (about 20 minutes)

If you’re using wooden or bamboo skewers it would be wise to wrap the exposed ends in foil so as not to burn them. Also, if you want to prepare these for a barbecue and you don’t want to get the marinade everywhere then try this:

BBQ Method of Preparation:

Do it as before but don’t marinade the chicken pieces. Put the chicken and leek on the skewer and prepare the marinade separately. Get the skewers on the BBQ and when the chicken turns white just brush the marinade over and keep turning the skewers over an area of the BBQ with a low / medium heat.

With it being February the weather here in Leeds isn’t exactly right for the BBQ so I used the basic method and served it up with some Japanese Rice (follow the link to see how the rice is prepared).

Yakitori & Rice

More peasant food and absolutely delicious – plus it’s ready in under half an hour from start to finish. Give it a go and let me know how it turns out.

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