Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, yakitori (japanese-style satay). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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.
Yakitori (Japanese-Style Satay) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Yakitori (Japanese-Style Satay) is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Yakitori (Japanese-Style Satay):
- Take 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
- Get 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
- Take 1-2 leeks
- Take For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar
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. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire. 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. Japanese Chicken Kebabs, Grilled, Sauced and Served with a Cold Beer.
Steps to make Yakitori (Japanese-Style Satay):
- 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!
So for many a quick snack and a beer before leaving the city has become a tradition and one of the best places to go is one of the thousands of Yakitori stands scattered all over Japan. 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.
So that is going to wrap this up with this special food yakitori (japanese-style satay) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
