Recipe: Yummy Yakitori

Yakitori. Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. Great for entertaining a big crowd as it is a kind of finger food. It is so tasty and easy to eat that you will not realise how many skewers you eat!

Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt. The term is sometimes used informally for kushiyaki (grilled. You can have Yakitori using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Yakitori

1. It's 300 g of cuisse de poulet.
2. It's 100 g of poireau.
3. Prepare 30 g of sauce soja.
4. Prepare 20 g of eau.
5. You need 10 g of miel.
6. It's 5 g of sucre.
7. Prepare 1 of peu de gingembre.

Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine).

Yakitori step by step

1. Désosser les cuisses de poulets et les découper en dés de 3cm environ..
2. Couper le poireau de la même manière..
3. Embrocher les morceaux de poulet et de poireau tour à tour, puis faire cuire au four ou à la poêle..
4. Dans une poêle large, mettre la sauce soja, le sucre, le miel, l eau et le gingembre râpé. Faire réduire la sauce à feu modéré jusqu'à obtention d une consistance épaisse..
5. Quand les brochettes sont bien cuites, enrober les de sauce réduite..

Ordinary sake may be substituted for the mirin, with additional sugar. Just like sushi and tempura, Yakitori in Japan is a serious business. At specialty restaurants, the chefs would go as far as sourcing special breeds of chicken from specific regions known for their unique texture and flavors. Yakitori traditionally uses all parts of the chicken. Yes, that includes white and dark meat, but it also means organs, cartilage, and even the skin.

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