Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 2 tbsp sugar
- 1 tbsp karashi mustard
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 green onion, thinly sliced
- Bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Small bowl for mixing marinade
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, sake, mirin, sugar, karashi mustard, grated ginger, and minced garlic until sugar is dissolved.
2. Add chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken pieces onto bamboo skewers, leaving a little space between each piece.
5. Grill skewers for 6-8 minutes per side, or until chicken is cooked through and slightly charred.
6. Remove skewers from grill and sprinkle with thinly sliced green onions.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 220
Fat: 7g
Protein: 26g
Carbohydrates: 10g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Sake can be substituted with dry white wine or chicken broth.
- Mirin can be substituted with sweet sherry or rice vinegar.
- Karashi mustard can be substituted with Dijon mustard or wasabi paste.
Variations:
- Add vegetables such as bell peppers and onions to the skewers.
- Use shrimp or beef instead of chicken.
- Brush skewers with a mixture of honey and soy sauce for a sweeter flavor.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Don't overcrowd the skewers to ensure even cooking.
- Baste skewers with leftover marinade while grilling for extra flavor.
Storage instructions:
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place skewers on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Arrange skewers on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If chicken is sticking to the grill, brush the grill grates with oil before cooking.
- If chicken is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
- Marinate chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure chicken is cooked to an internal temperature of 165°F.
Food history:
Yakitori is a Japanese dish consisting of skewered and grilled chicken. It originated in the Edo period (1603-1868) and was traditionally sold by street vendors.
Flavor profiles:
Karashizuke Yakitori has a savory and slightly sweet flavor with a spicy kick from the karashi mustard.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese