Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs
- 1/2 cup nozawana (Japanese pickled mustard greens)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 8 skewers
Special equipment needed:
- Grill or grill pan
- Brush for basting
Step-by-step instructions:
1. Cut the chicken thighs into bite-sized pieces and thread them onto skewers, alternating with the nozawana.
2. In a small saucepan, combine the soy sauce, mirin, sake, sugar, ginger, and garlic. Heat over medium heat until the sugar has dissolved.
3. Brush the chicken and nozawana skewers with the sauce.
4. Preheat the grill or grill pan to medium-high heat.
5. Grill the skewers for 5-7 minutes on each side, or until the chicken is cooked through and the nozawana is slightly charred.
6. Brush the skewers with the sauce again during grilling.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 12g
Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Nozawana can be substituted with other pickled vegetables, such as takuan (pickled daikon) or tsukemono (Japanese pickles).
Variations:
- Add sliced shiitake mushrooms to the skewers.
- Use a different marinade, such as teriyaki or miso.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Baste the skewers with the sauce frequently to keep them moist.
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 on the grill until heated through.
Presentation ideas:
Serve the skewers on a platter with a sprinkle of sesame seeds and chopped green onions.
Garnishes:
Sesame seeds and chopped green onions.
Pairings:
Sake or Japanese beer.
Suggested side dishes:
- Steamed rice
- Miso soup
- Grilled vegetables
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with oil before grilling.
- If the chicken is not cooking through, lower the heat and cook for a longer time.
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 originated in the Edo period (1603-1868). It is typically made with chicken skewers grilled over charcoal.
Flavor profiles:
Salty, sweet, savory, and slightly tangy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese