Ingredients with Measurements:
- 2 tablespoons of soy sauce
- 2 tablespoons of mirin
- 2 tablespoons of sake
- 2 tablespoons of sugar
- 1 teaspoon of grated ginger
- 2 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes
- 2 tablespoons of vegetable oil
- 1/2 pound of chicken thighs, cut into 1-inch cubes
- 1/2 pound of karakudamono (Japanese dried fish cakes), cut into 1-inch cubes
Special Equipment Needed:
- Skewers
- Grill or grill pan
Step-by-Step Instructions:
1. In a medium bowl, combine the soy sauce, mirin, sake, sugar, ginger, garlic, and red pepper flakes. Whisk to combine.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the chicken and karakudamono cubes to the skillet and cook for about 5 minutes, stirring occasionally, until the chicken is cooked through.
4. Remove the chicken and karakudamono from the skillet and set aside.
5. Thread the chicken and karakudamono cubes onto the skewers.
6. Preheat the grill or grill pan to medium-high heat.
7. Grill the skewers for about 5 minutes, turning occasionally, until the chicken is cooked through and the karakudamono is lightly charred.
8. Brush the skewers with the soy sauce mixture and continue to grill for another 2 minutes, until the sauce is lightly caramelized.
9. Serve the yakitori skewers hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 8g
Protein: 26g
Substitutions for Ingredients
- Soy sauce: Tamari or coconut aminos
- Mirin: Rice wine vinegar
- Sake: Dry white wine
- Sugar: Honey or maple syrup
- Ginger: Turmeric or ground ginger
- Garlic: Garlic powder
- Red pepper flakes: Cayenne pepper
- Vegetable oil: Olive oil
- Chicken thighs: Chicken breasts
- Karakudamono: Tofu
Variations:
- Add other vegetables such as bell peppers, mushrooms, or onions to the skewers.
- Substitute the chicken with pork or beef.
- Add a pinch of five-spice powder to the soy sauce mixture for an extra layer of flavor.
Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure to preheat the grill or grill pan before adding the skewers to ensure even cooking.
Storage Instructions:
The yakitori skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the yakitori skewers in a preheated 350°F oven for about 5 minutes, or until heated through.
Presentation Ideas:
Serve the yakitori skewers on a platter with steamed rice and a side of pickled vegetables.
Garnishes:
Garnish the yakitori skewers with toasted sesame seeds, chopped scallions, and a sprinkle of furikake.
Pairings:
Pair the yakitori skewers with a cold beer or a glass of sake.
Suggested Side Dishes:
- Steamed rice
- Pickled vegetables
- Miso soup
- Salad
Troubleshooting Advice:
- If the skewers are burning, reduce the heat of the grill or move them to a cooler part of the grill.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Keep the yakitori skewers refrigerated until ready to serve.
Food History:
Yakitori is a popular Japanese dish of skewered and grilled chicken. It is believed to have originated in the Edo period in Japan, when street vendors began selling skewered chicken as a snack.
Flavor Profiles:
The yakitori skewers have a savory and slightly sweet flavor from the soy sauce mixture, with a hint of spice from the red pepper flakes.
Serving Suggestions:
Serve the yakitori skewers as an appetizer or as a main dish with steamed rice and a side of pickled vegetables.
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Region: Japanese