Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon grated ginger
- 1 tablespoon vegetable oil
- 8-10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, sugar, and grated ginger. Heat over medium heat until the sugar dissolves. Remove from heat and let cool.
2. Thread chicken pieces onto skewers.
3. Brush chicken with vegetable oil.
4. Preheat grill or grill pan to medium-high heat.
5. Place skewers on the grill and cook for 3-4 minutes on each side, or until cooked through.
6. Brush the cooked chicken with the sauce and cook for an additional minute on each side.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Mirin can be substituted with rice vinegar and sugar.
- Sake can be substituted with white wine.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different sauces such as teriyaki or barbecue sauce.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Baste the chicken with the sauce while grilling to add more flavor.
- Don't overcrowd the skewers to ensure even cooking.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken in the microwave or oven 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:
Steamed rice and pickled vegetables.
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill with oil before cooking.
- 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 to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Yakitori is a popular Japanese dish that consists of skewered and grilled chicken. It originated in Tokyo in the 17th century and was traditionally sold by street vendors.
Flavor profiles:
Salty, sweet, and savory.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese