Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, yakitori (japanese-style satay). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Yakitori (Japanese-Style Satay) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Yakitori (Japanese-Style Satay) is something that I have loved my whole life.
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. Japanese styled Yakitori is the perfect stuff to go with your sake, and great food to have on the go, any time of the day. How to make Yakitori from Scratch using Oven 焼き鳥 Super Easy Japanese Satay Recipe.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you can achieve it.
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)
- Prepare 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
- Get 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
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. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire.
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!
Japanese white oak charcoal provides intense, virtually smokeless, long-burning heat. 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. Andrew Zimmern's Kitchen Adventures I call this yakitori style because of the sauce—because yaki means chicken and tori means skewered grilling, and this dish is neither! At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled.
So that’s going to wrap this up with this exceptional food yakitori (japanese-style satay) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
