chicken and tofu

Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. You DO NOT marinate chicken before cooking. It's great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. In this recipe, I am sharing two most common yakitori - negima (chicken and challots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. The recipe also includes different method of grilling yakitori – on a yakitori griller/BBQ and using the oven grill/broiler.

Yakitori

bamboo skewers

(1lb) chicken thigh

(3.5 ounces) shallots/scallions (,

milliliters (2.5 ounces) soy sauce ((normal Japanese soy sauce))

mirin

tbsp sugar

Add sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 3).

To make momo (chicken thigh), thread around 5 pieces of chicken onto the skewers.

To make negima yakitori skewers, start with chicken and alternately thread chicken pieces and shallots/scallions, ending with chicken. I put through 4 chicken pieces with 3 shallots/scallions but you could have 3 chickens with 2 shallots/scallions. (Note 4)

Making yakitori skewers

The distance between the hot charcoal and where the skewers are placed should be about 5-6cm (2-2½”). (Note 5)

In the case of BBQ, oil (not in ingredients) the grill.

Using a brush, baste both sides of skewers with sauce and cook for 4-5 minutes.

Turn it over and baste the up side (cooked side) while cooking 3-4 minutes.

Turn it over again and baste the up side (cooked side) while cooking for 30 seconds or so.

Turn it over once more to cook for 30 seconds or so. (Note 6)

Remove from the griller and place it onto a plate. Serve immediately.

Grilling on yakitori griller or BBQ (using grill, not plate)

Turn the oven grill on to high.

Line a large baking tray with aluminum foil. (Note 7). Place a wire rack on it and oil the rack (not in ingredients).

Using a brush, baste both sides of skewers with sauce and place the skewers on the rack. I used 70cm x 26cm/14½” x 10¼” baking tray and I could fit all of the skewers.

Place the baking tray under the oven grill. The distance between the skewers and the grill should be about 5cm/2”.

Cook for 5-6 minutes, then take the tray out and turn the skewers over.

Baste the up side (cooked side) of the skewers and place the tray back under the grill.

Cook for 4-5 minutes, then take the tray out and turn the skewers over again.

Baste the upside (cooked side) of the skewers and place the tray back under the grill.

Cook for a minute or until the chicken and shallots/scallions start getting charred a bit.

If required, turn the skewers once more to get the other side get charred.

Remove the skewers from the tray and place them onto a plate. Serve immediately.

Grilling under the oven grill/broiler

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