Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, yakitori (japanese-style satay). It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Yakitori (Japanese-Style Satay) is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Yakitori (Japanese-Style Satay) is something that I have loved my whole life. They are nice and they look fantastic.
Yakitori or 焼き鳥 in Japanese language, is a type of skewered chicken in Japanese cuisine. Preparation of yakitori involves skewering the meat with sticks. Japanese styled Yakitori is the perfect stuff to go with your sake, and great food to have on the go, any time of the day. How to make Yakitori from Scratch using Oven 焼き鳥 Super Easy Japanese Satay Recipe.
To begin with this recipe, we have to first prepare a few components. You can cook yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Yakitori (Japanese-Style Satay):
- Prepare 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
- Take 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
- Prepare 1-2 leeks
- Get For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar
Simple tools make all the difference when grilling yakitori. Here are the four essentials to have on hand. Japanese white oak charcoal provides intense, virtually smokeless, long-burning heat. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire.
Steps to make Yakitori (Japanese-Style Satay):
- Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
- Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
- You can cool it and keep it in the fridge for about a week. Or use it right away.
- 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.
- Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!
Japanese white oak charcoal provides intense, virtually smokeless, long-burning heat. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire. Since skewered chicken is so easy to prepare, plus it's portable, it is also a popular street food sold at yatai, the small Japanese food stalls. Andrew Zimmern's Kitchen Adventures I call this yakitori style because of the sauce—because yaki means chicken and tori means skewered grilling, and this dish is neither! At home we team this dish with steamed Japanese short-grain rice, a cucumber salad with rice wine vinaigrette and grilled.
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