YAKITORI
Covered during a sweet and salty sauce, these chicken and leek (Negima) skewers are hard to resist! you'll love this easy yakitori recipe. It's perfect for grilling outside or under the grill!
INGREDIENT
1 lb boneless, skinless chicken thigh (454 g; at room temperature)
9 green onions / green onions
neutral flavor oils (vegetable, canola, etc.)
Yakitori Sauce (Tare):
½ cup soy (120 ml)
½ cup mirin (120 ml)
¼ cup sake (60 ml)
¼ cup of water (60 ml)
2 teaspoons sugar (cup)
INSTRUCTIONS
Gather all ingredients.
1.Soak about 10 to 12 bamboo skewers in water for half-hour .
2.Making yakitori (tara) sauce
3.In a small saucepan, add the mirin, soy sauce, sake, water, sugar and green a part of the leeks and convey to a overboil high heat. After boiling, reduce the warmth to low and let it boil, open the lid, until the liquid is reduced by half. this may take about half-hour . The sauce will thicken with an excellent shine. Let it cool to temperature before using. Store ⅓ of the sauce during a small bowl for a final coat (use this sauce after the chicken is cooked). Note: you'll prepare the sauce beforehand . Put only the sauce (without the green onions) within the jar. Store within the refrigerator for up to 2-3 months within the refrigerator.
To prepare Yakitori
4.Cut the white and lightweight green portions of the onion into 1 inch pieces.
5.Cut the chicken into 1 inch cubes.
6.On a flat surface , fold each bit of chicken in half, insert it into the chicken at a forty five degree angle, and depress on a skewer to punch it within the center.
7.Replace each slice of chicken with scallion slices arranged perpendicular to the skewers. Each skewer can contain about 4 pieces of chicken and three pieces of green onions.
Grilling (grilling) Yakitori
8.Grease the grill rack / rack (or oven-proof cooling rack) to stop the chicken from sticking to the rack. Place the skewers on top.
9.Set the grill to high and await the component to warm up. Bake for six minutes.
10.Take 2 tablespoons of Yakitori sauce during a small bowl to brush (don't cross-contaminate it). 11.After 6 minutes, grease the meat with sauce on each side and continue baking for 3-4 minutes to caramelize the sauce.
12.Transfer the kebabs to a serving plate. With a clean brush, grease the chicken with the sauce that has been ordered. Tip: If you mistakenly stain it (dip the comb you wont to coat the raw chicken within the sauce), you'll got to boil the sauce again. Serve and enjoy!
