Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, yakitori (japanese-style satay). It is one of my favorites. For mine, I will make it a little bit unique. 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Yakitori (Japanese-Style Satay) is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you can achieve 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)
- Take 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
- Prepare 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.
Instructions 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’s going to wrap this up for this special food yakitori (japanese-style satay) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
