Yakitori (chicken on skewer)

Name: Yakitori (chicken on skewer)
Yield: 4 people
Cuisine: American
Ingredients: Pound boneless chicken thigh; 3 tbsp each soy sauce, sugar, mirin and sake; 1-2 Japanese negi (green onion) or leek

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

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!

Japanese cooking with Makiko @cook_12422096

Saved

Ingredients

4 people

Poundboneless chicken thigh
3 tbspeach soy sauce, sugar, mirin and sake
1-2Japanese negi (green onion) or leek

Saved

Steps

1

Cut chicken into a bite size. Marinate in soy sauce, sugar, mirin and sake (mixed well) for over 1 hour. (preferably over night)
2

Cut negi in a bite size.
3

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.)
4

Skewer cooked chicken and negi alternately.
5

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.
6

For someone who likes it hot, Shichimi (Japanese seven-flavor chili pepper) is commonly used. Sprinkle over when you eat.