Grilled Yakitori & Tsukune Over Charcoal at Camp

Name: Grilled Yakitori & Tsukune Over Charcoal at Camp
Yield: Serves 2 to 4 servings
Ingredients: 1 package (2 pieces) boneless chicken thighs; 12 tsukune meatballs; 1 stalk green onion (scallion); 2 tablespoons soy sauce (30 ml); 2 tablespoons mirin (30 ml); 1 tablespoon sake (15 ml); 2 teaspoons sugar; Salt and pepper, to taste

ChigyoLife @cook_40193103

Choose your own charcoal, meat, skewers, and grill—here’s a luxurious yakitori you can make over a campfire. Background: I started making yakitori at home because store-bought ones were expensive and didn’t match my taste. When I served homemade yakitori to friends, one of their wives loved it so much that we decided to try it while camping. It did require some special tricks for the camp setting!

ChigyoLife @cook_40193103

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Ingredients

Serves 2 to 4 servings

1 package (2 pieces)boneless chicken thighs
12tsukune meatballs
1 stalkgreen onion (scallion)
Yakitori sauce for dipping
2 tablespoonssoy sauce (30 ml)
2 tablespoonsmirin (30 ml)
1 tablespoonsake (15 ml)
2 teaspoonssugar
For salt-grilled version
Salt and pepper, to taste

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Steps

1

Thread the chicken thighs, cut into bite-sized pieces, onto skewers.
2

Thread the tsukune meatballs (they’re usually sold pre-shaped) onto skewers as well. Be sure to skewer them through the center.
3

Light the charcoal and wait at least 30 minutes, until the coals are mostly white and ashed over.
4

Once the charcoal is ready, grill the skewers evenly on both sides. When done, the chicken will cling firmly to the skewers.
5

Combine the sauce ingredients in a pan. Dip the cooked skewers into the sauce to coat and flavor them.
6

Let the skewers absorb the sauce, then grill them again briefly over the charcoal. Serve and enjoy.