Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 8-10 konro skewers (bamboo skewers soaked in water for 30 minutes)
Special equipment needed:
- Konro grill (traditional Japanese charcoal grill)
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, garlic, ginger, and black pepper.
2. Thread chicken pieces onto konro skewers, leaving a little space between each piece.
3. Brush the chicken skewers with the marinade, making sure to coat all sides.
4. Preheat the konro grill to medium-high heat.
5. Place the chicken skewers on the grill and cook for about 3-4 minutes on each side, or until the chicken is cooked through and slightly charred.
6. Brush the chicken skewers with the remaining marinade while grilling.
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Konro grill should be preheated to medium-high heat.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 215
- Fat: 7g
- Carbohydrates: 8g
- Protein: 27g
- Sodium: 1090mg
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 sherry or white wine.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different marinades such as teriyaki or miso.
Tips and tricks:
- Soak the konro skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Cut the chicken into uniform pieces to ensure even cooking.
- Baste the chicken skewers with the marinade while grilling to add more flavor.
Storage instructions:
- Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the chicken skewers on a platter with a sprinkle of sesame seeds and chopped green onions.
Garnishes:
- Garnish with chopped green onions, cilantro, or sesame seeds.
Pairings:
- Serve with a side of steamed rice and a simple salad.
Suggested side dishes:
- Steamed rice
- Cucumber salad
- Edamame
Troubleshooting advice:
- If the chicken is not cooked through, continue grilling for a few more minutes until fully cooked.
- If the chicken is burning on the outside but not cooked through, move the skewers to a cooler part of the grill and continue cooking.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator and discard any leftover marinade that has come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F before serving.
Food history:
- Yakitori is a popular Japanese dish that originated in the Edo period (1603-1868) and was traditionally made with chicken skewers grilled over charcoal.
Flavor profiles:
- Salty, sweet, savory, umami
Serving suggestions:
- Serve as an appetizer or as a main dish with rice and vegetables.
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Region: Japanese