Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, ginger, and black pepper. Bring to a boil over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool.
2. Thread chicken pieces onto the bamboo skewers, leaving a little space between each piece.
3. Preheat grill or grill pan to medium-high heat.
4. Brush the chicken skewers with the sauce, making sure to coat them evenly.
5. Place the skewers on the grill and cook for 2-3 minutes on each side, or until the chicken is cooked through and slightly charred.
6. Brush the skewers with more sauce as they cook, using a basting brush.
7. Once the chicken is cooked, remove from the grill and let rest for 2-3 minutes.
8. Serve hot, garnished with chopped scallions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
Makes 12 skewers, serves 4-6 people
Nutritional information:
Calories per serving: 180
Fat: 6g
Protein: 23g
Carbohydrates: 6g
Sodium: 790mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork
- Mirin can be substituted with sweet sherry or white wine
- Sake can be substituted with dry white wine or chicken broth
- Sugar can be substituted with honey or brown sugar
- Garlic and ginger can be substituted with garlic powder and ginger powder
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers
- Use different sauces such as teriyaki or sweet chili sauce
- Make a vegetarian version using tofu or tempeh
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning
- Don't overcrowd the skewers, leave a little space between each piece of chicken
- Baste the skewers with the sauce frequently to keep them moist and flavorful
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the skewers in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the chicken is not cooked through, lower the heat and cook for a few more minutes
- If the chicken is dry, baste it with more sauce while cooking
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F
- Use separate cutting boards and utensils for raw and cooked chicken to prevent cross-contamination
Food history:
Yakitori is a popular Japanese dish that consists of skewered and grilled chicken. It originated in the Edo period (1603-1868) and was traditionally sold by street vendors.
Flavor profiles:
Salty, sweet, savory, umami
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese