Ingredients with Measurements:
- 1 pound kogomi (fiddlehead ferns)
- 1 pound chicken thighs, boneless and skinless
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon black pepper
- 8-10 skewers
Special equipment needed:
- Grill or grill pan
- Brush for basting
Step-by-step instructions:
1. Rinse the kogomi under cold water and trim off any brown parts. Blanch in boiling water for 2-3 minutes, then drain and set aside.
2. Cut the chicken thighs into bite-sized pieces and thread onto skewers.
3. In a small bowl, mix together the soy sauce, mirin, sake, brown sugar, garlic, ginger, and black pepper.
4. Preheat the grill or grill pan to medium-high heat.
5. Brush the chicken skewers with the sauce mixture and grill for 3-4 minutes on each side, or until cooked through.
6. Brush the blanched kogomi with the sauce mixture and grill for 2-3 minutes on each side, or until lightly charred.
7. Serve the chicken and kogomi skewers hot, with any remaining sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 7g
Protein: 25g
Carbohydrates: 20g
Fiber: 3g
Sugar: 12g
Sodium: 800mg
Substitutions for ingredients:
- Kogomi can be substituted with asparagus or green beans.
- Chicken thighs can be substituted with chicken breast or pork.
Variations:
- Add sliced shiitake mushrooms to the skewers.
- Use a different marinade or sauce, such as teriyaki or honey mustard.
Tips and tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Baste the skewers with the sauce frequently for extra flavor.
- If using a grill pan, make sure to lightly oil it before grilling.
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 oven until heated through.
Presentation ideas:
Arrange the skewers on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions or sesame seeds.
Pairings:
Serve with steamed rice and a side salad.
Suggested side dishes:
Steamed rice and a side salad.
Troubleshooting advice:
- If the chicken is not cooking through, lower the heat and cook for a longer time.
- If the kogomi is too tough, blanch for a longer time before grilling.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash hands and utensils thoroughly after handling raw chicken.
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 originally sold by street vendors.
Flavor profiles:
Salty, sweet, savory, and slightly charred.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese