Yakitori (Japanese-Style Satay)

Name: Yakitori (Japanese-Style Satay)
Yield: about 15-16 small satays (12 cm long)
Cuisine: American
Ingredients: 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets); 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary); 1-2 leeks; For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

Angela Mertoyono @tenshi

In my kitchen!

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

Angela Mertoyono @tenshi

In my kitchen!

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

Saved

Ingredients

about 15-16 small satays (12 cm long)

250 grchicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
1 tbspoil (more if needed. Usually I use 1 tsp first and add more if necessary)
1-2leeks
For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

Saved

Steps

1

Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
2

Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
3

You can cool it and keep it in the fridge for about a week. Or use it right away.
4

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.
5

Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!