When it gets warmer, I always want to have a BBQ for some reason. In that case, try Japanese yakitori.
At home, I enjoy delicious sake while slowly grilling yakitori.
INGREDIENTS: 8 skewers
- 8 bamboo skewers (18cm/7inch)
- 8.8oz (250g) boneless chicken thighs
- 1 green onion
Sauce
- 1+1/2 tbsp soy sauce
- 1+1/2 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
- Seven spice chili pepper (optional)
INSTRUCTIONS
STEP
Preparation
- Soak the bamboo skewers in water for at least 30 minutes (If the fire is strong such as BBQ, soak it from the day before).
STEP
Skewer the ingredients
- Cut the green onion into 16 pieces 2-3 cm wide.
- Cut the chicken into 24 2cm squares.
- Alternately skewer chicken and green onions to make 8 skewers (3 pieces of chicken and 2 green onions for each skewer).
STEP
Grill
- Put the ingredients for the sauce in a small pot and heat over low heat. When it comes to a boil, simmer for 1 minute while stirring to slightly thicken.
- Heat up the grill. With the skin facing down, line up the skewers and grill them slowly over medium heat until the chicken skin is browned and crisp. Cook until the other side is also browned.
- Brush both sides of the yakitori with sauce and grill. Brush with sauce again and lightly grill.
- Serve with seven spice chili pepper if you like
