Recipe of Any-night-of-the-week Yakitori (chicken on skewer)
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Favorite Yakitori (chicken on skewer). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Yakitori (chicken on skewer), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakitori (chicken on skewer) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yakitori (chicken on skewer) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Yakitori (chicken on skewer) using 3 ingredients and 6 steps. Here is how you can achieve it.
Yakitori is one of the most popular foods in Japan, found on the menu of izakaya restaurants, pre-cooked sold in supermarkets and of course you can make it at home! Usually cooked over charcoal or direct fire, but this recipe is cooked in a pan - easy!
Ingredients and spices that need to be Prepare to make Yakitori (chicken on skewer):
- Pound boneless chicken thigh
- 3 tbsp each soy sauce, sugar, mirin and sake
- 1-2 Japanese negi (green onion) or leek
Steps to make Yakitori (chicken on skewer)
- Cut chicken into a bite size. Marinate in soy sauce, sugar, mirin and sake (mixed well) for over 1 hour. (preferably over night)
- Cut negi in a bite size.
- Cook marinated chicken and raw negi in a medium pan. Start with medium heat and lower heat until chicken is thoroughly cooked. (Negi is ready when chicken is cooked.)
- Skewer cooked chicken and negi alternately.
- If you like tare (sauce) to eat with, you can save marinated juice and heat in a small pan until thickened. Spread over skewered chicken and negi or sauce can be served as a dip.
- For someone who likes it hot, Shichimi (Japanese seven-flavor chili pepper) is commonly used. Sprinkle over when you eat.
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