Yakitori. Read Customer Reviews & Find Best Sellers. Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. Great for entertaining a big crowd as it is a kind of finger food.
Yakitori (Japanese: 焼き鳥) is a Japanese type of skewered chicken.
Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials.
Afterwards, they are grilled over a charcoal fire.
Vous pouvez avoir Yakitori using 7 ingrédients et 5 pas. Voici comment vous réalisez cela .
Ingrédients de Yakitori
- C'est 300 g of cuisse de poulet.
- Préparez 100 g of poireau.
- Vous avez besoin 30 g of sauce soja.
- C'est 20 g of eau.
- Vous avez besoin 10 g of miel.
- Vous avez besoin 5 g of sucre.
- C'est 1 of peu de gingembre.
During or after cooking, the meat is typically seasoned with tare sauce or salt. DIRECTIONS Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining. Let cool slightly while you are preparing the chicken. Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
Yakitori instructions
- Désosser les cuisses de poulets et les découper en dés de 3cm environ..
- Couper le poireau de la même manière..
- Embrocher les morceaux de poulet et de poireau tour à tour, puis faire cuire au four ou à la poêle..
- Dans une poêle large, mettre la sauce soja, le sucre, le miel, l eau et le gingembre râpé. Faire réduire la sauce à feu modéré jusqu'à obtention d une consistance épaisse..
- Quand les brochettes sont bien cuites, enrober les de sauce réduite..
Yakitori in Japan Just like sushi and tempura, Yakitori in Japan is a serious business. At specialty restaurants, the chefs would go as far as sourcing special breeds of chicken from specific regions known for their unique texture and flavors. Various methods of butchering, skewering, and grilling are applied. Yakitori traditionally uses all parts of the chicken. Yes, that includes white and dark meat, but it also means organs, cartilage, and even the skin.
