Yakitori (Japanese-Style Satay). Yakitori or 焼き鳥 in Japanese language, is a type of skewered chicken in Japanese cuisine. Preparation of yakitori involves skewering the meat with sticks. Sushi, tempura, soba, eel bowl, Yakitori(grilled chicken) , Japanese sake ,Japanese sweets… In Japan, there are traditional dishes that have been loved for.
Simple tools make all the difference when grilling yakitori. Here are the four essentials to have on hand. Japanese white oak charcoal provides intense, virtually smokeless, long-burning heat. You can cook Yakitori (Japanese-Style Satay) using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Yakitori (Japanese-Style Satay)
- Prepare 250 gr of chicken tenders (you can also use boneless chicken breast or boneless thigh fillets).
- It’s 1 tbsp of oil (more if needed. Usually I use 1 tsp first and add more if necessary).
- Prepare 1-2 of leeks.
- Prepare of For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar.
About yakitori, Japanese grilled chicken skewers. The best yakitori is served at specialty restaurants, known as yakitori-ya, but it can also be found at many other types of restaurants across Japan, such as izakaya, and at festival food stands. Since skewered chicken is so easy to prepare, plus it's portable, it is also a popular street food sold at yatai, the small Japanese food stalls. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire.
Yakitori (Japanese-Style Satay) instructions
- Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit).
- Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes..
- You can cool it and keep it in the fridge for about a week. Or use it right away..
- Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five..
- Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!.
Download Japanese yakitori stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. An older part of city, with its many izakaya (Japanese-style bars, denoted by their red lanterns known as akachochin) and outdoor yakitori restaurants, mostly located. Yakitori is a Japanese dish where chicken meat is cut into small pieces, skewered on bamboo sticks and grilled. There are usually several pieces on each skewer (anywhere from one to five), which are seasoned and cooked on an open-fire grill. It is a favorite dish of many, and a must-try when in Japan.