Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1/4 cup sugar
- 1/2 cup katsuobushi (dried bonito flakes)
- 8-10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved. Set aside to cool.
2. Thread chicken pieces onto skewers.
3. Preheat grill or grill pan to medium-high heat.
4. Grill chicken skewers for 3-4 minutes on each side, or until cooked through.
5. While the chicken is grilling, prepare the katsuobushi. In a dry skillet over medium heat, toast the katsuobushi until fragrant and lightly browned, about 2-3 minutes. Remove from heat and let cool.
6. Once the chicken is cooked, brush with the soy sauce mixture and sprinkle with the toasted katsuobushi.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan preheated to medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 200
Fat: 6g
Protein: 25g
Carbohydrates: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Katsuobushi can be substituted with other dried fish flakes or omitted entirely.
Variations:
- Add vegetables such as bell peppers or onions to the skewers.
- Use the soy sauce mixture as a marinade for the chicken before grilling.
- Serve with a side of rice or noodles.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Toasting the katsuobushi before sprinkling it on the chicken enhances its flavor.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and sprinkle with additional katsuobushi for a decorative touch.
Garnishes:
Garnish with chopped green onions or sesame seeds for added flavor and color.
Pairings:
Serve with a cold beer or sake for a traditional Japanese pairing.
Suggested side dishes:
Serve with steamed rice or noodles and a side of grilled vegetables.
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling until it reaches an internal temperature of 165°F.
- If the soy sauce mixture is too salty, dilute it with a bit of water.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- 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. Katsuobushi, or dried bonito flakes, is a common ingredient used in Japanese cuisine to add umami flavor.
Flavor profiles:
Salty, sweet, umami
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese