Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, yakitori (japanese-style satay). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Yakitori (Japanese-Style Satay) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. 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. Sushi, tempura, soba, eel bowl, Yakitori(grilled chicken) , Japanese sake ,Japanese sweets… In Japan, there are traditional dishes that have been loved for.
To get started with this recipe, we must first 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):
- Prepare 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)
- Prepare 1-2 leeks
- Get 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. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire. Yakitori are a traditional style of Japanese kebabs.
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!
They're usually served by street vendors and accompanied by a nice cold beer after a long day at work. For a cookout, these grilled chicken and scallion kebabs make the perfect appetizer, though they also work as a main course, depending on. 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. 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.
So that is going to wrap it up for this special food yakitori (japanese-style satay) recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
