Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1/2 cup Japanese silverberries
- 8-10 skewers
Special equipment needed:
- Grill or grill pan
- Brush for basting
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Cook over medium heat until the sugar has dissolved.
2. Remove from heat and let cool.
3. Thread chicken and silverberries onto skewers, alternating between the two.
4. Preheat grill or grill pan to medium-high heat.
5. Brush the skewers with the sauce and place on the grill.
6. Cook for 3-4 minutes on each side, basting with sauce as needed.
7. Once the chicken is cooked through, remove from the grill and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Mirin can be substituted with rice vinegar
- Sake can be substituted with dry white wine
Variations:
- Add sliced scallions to the skewers
- Use different types of berries or fruits on the skewers
- Serve with a side of steamed rice or a salad
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Baste the skewers with the sauce frequently for maximum flavor.
- Don't overcrowd the grill or grill pan to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Serve on a platter with a drizzle of the remaining sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Sake or a light beer
Suggested side dishes:
Steamed rice or a salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill with oil before cooking.
- If the chicken is not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Always wash your hands and surfaces before handling food.
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Yakitori is a popular Japanese dish that originated in the Edo period (1603-1868). It consists of skewered chicken that is grilled over charcoal and seasoned with a variety of sauces.
Flavor profiles:
Salty, sweet, savory, and tangy
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese