Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, yakitori-style teriyaki chicken thigh. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
We bought some chicken thighs the other day and decided to make them one evening. Usually we just fried them with some spices, and eat them Shawarma style, but I felt a little tired of the same flavors, so I decided to try some home made teriyaki chicken, yakitori 焼き鳥 style. This is the second video in the weekly How to make Yakitori at Home series.
Yakitori-Style Teriyaki Chicken Thigh is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Yakitori-Style Teriyaki Chicken Thigh is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook yakitori-style teriyaki chicken thigh using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Yakitori-Style Teriyaki Chicken Thigh:
- Get 2 Chicken thigh meat
- Get 2 Japanese leek (cut to 2-3cm)
- Get 1 for frying Oil
- Get 1 tbsp Sugar
- Make ready 2 tbsp Sake
- Take 2 tbsp Mirin
- Take 2 tbsp Soy sauce
- Take 1 Shredded nori seaweed
Yakitori is a Japanese skewered chicken, cooked on griller with either sweet soy sauce or just salt. You don't marinate chicken before grilling yakitori. The sauce is easy to make and once you put the meat onto skewers, just grill them and baste the sauce from time to time. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook.
Steps to make Yakitori-Style Teriyaki Chicken Thigh:
- Lightly rinse the chicken, and blot dry with a paper towel.
- Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
- Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
- Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
- Cut the chicken into bite-sized pieces and transfer to a serving plate.
- Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
- Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!
For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce. It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan. A lot of Yakitori bars grill their chicken on a charcoal grill, and the tasty smells of grilled meat and smoke come out to the street to attract customers. These sweet, charred chicken skewers make a terrific appetizer or passed hors d'oeuvre.
So that’s going to wrap this up for this exceptional food yakitori-style teriyaki chicken thigh recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
