Recipe: Yakitore (Japanese Grilled Chicken and Vegetables with Yakatori Sauce)
Main Dishes - Chicken, PoultryYAKITORE
(JAPANESE GRILLED CHICKEN AND VEGETABLES)
YAKITORI SAUCE:
1/2 cup light soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon sugar
FOR THE YAKATORI:
24 (6-inch) bamboo skewers
6 Chinese black mushrooms
1 pound boned chicken breast, cut into 1-inch pieces
2 red bell peppers, quartered
1 medium leek or 1 bunch scallions (white part only), cut in 1-inch pieces
TO PREPARE THE YAKITORI SAUCE:
Mix soy sauce, mirin, sake, and sugar in saucepan, bring to boiling. Lower heat to low and simmer until reduced to one cup. Set aside.
TO ASSEMBLE THE YAKATORI:
Soak bamboo skewers in water to cover for 15 minutes.
Soften black mushrooms in boiling water, cover and soak for 15 minutes.
When mushrooms are soft, squeeze out water and cut off stems, cut each cap in half.
Skewer meat and vegetables on the skewers in an attractive manner. Brush with Yakitori sauce*.
TO COOK YAKATORI:
Preheat grill.
Cook about 6-inches from heat until chicken is browned. Using a clean brush, baste with the sauce and turn skewers, baste again. Repeat every 2-3 minutes until chicken is done.
*If you dip the brush used on the raw chicken into the sauce when basting, bring the sauce to a boil and simmer 2-3 minutes before using it to baste the meat while cooking. Wash the brush if using again to baste the chicken while cooking.
Make 4 (main dish) servings
(JAPANESE GRILLED CHICKEN AND VEGETABLES)
YAKITORI SAUCE:
1/2 cup light soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon sugar
FOR THE YAKATORI:
24 (6-inch) bamboo skewers
6 Chinese black mushrooms
1 pound boned chicken breast, cut into 1-inch pieces
2 red bell peppers, quartered
1 medium leek or 1 bunch scallions (white part only), cut in 1-inch pieces
TO PREPARE THE YAKITORI SAUCE:
Mix soy sauce, mirin, sake, and sugar in saucepan, bring to boiling. Lower heat to low and simmer until reduced to one cup. Set aside.
TO ASSEMBLE THE YAKATORI:
Soak bamboo skewers in water to cover for 15 minutes.
Soften black mushrooms in boiling water, cover and soak for 15 minutes.
When mushrooms are soft, squeeze out water and cut off stems, cut each cap in half.
Skewer meat and vegetables on the skewers in an attractive manner. Brush with Yakitori sauce*.
TO COOK YAKATORI:
Preheat grill.
Cook about 6-inches from heat until chicken is browned. Using a clean brush, baste with the sauce and turn skewers, baste again. Repeat every 2-3 minutes until chicken is done.
*If you dip the brush used on the raw chicken into the sauce when basting, bring the sauce to a boil and simmer 2-3 minutes before using it to baste the meat while cooking. Wash the brush if using again to baste the chicken while cooking.
Make 4 (main dish) servings
MsgID: 3133179
Shared by: Gladys/PR
In reply to: Recipe: Letter J Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter J Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (18)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Coconut Chicken Curry (using chicken breast, potatoes and coconut milk)
- Grilled Chicken with Corn-Tomato Salsa
- Italian Chicken and Squash Stew with Rotelle (using chicken breasts)
- Quick Chicken And Noodles Stir Fry
- Fatz Cafe Calabash Chicken Breading (repost)
- Chicken Enchiladas (using torn tortillas combined with the sauce)
- Baked Chicken Thermidor
- Weight Watchers Chicken Marguerite (using cinnamon, red potatoes, and white wine
- Tukey Giblets - What's in the Bag
- Garlic Chicken
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute