Japanese - Yakitori (Grilled Skewered Chicken)

[Keltin]

Yakitori literally translates to “grilled bird”. It’s a very popular dish, often served as a snack and bought as street food at yakitori stands known as yakitori-ya.

Yakitori - Grilled Chicken Skewers

Ingredients

1 lb Boneless, Skinless Chicken Thighs
1 bunch Green Onions (Scallions)
1 pack whole Baby Bell Mushrooms (optional)
1/2 Soy sauce
1/4 Cup Sake (4 Tbsp)
3 Tbsp Mirin
1 Tbsp White Sugar
Bamboo Skewers

Procedure

Soak the skewers in water for 30 minutes or more.

In a small sauce pan, combine Soy, Sake, Mirin, and Sugar. Bring to a boil, stirring frequently. Let boil for 1 minute them remove from heat and let cool.

If your chicken thighs aren’t skinless and boneless, then you’ll need to bone and skin them (as I had to do).

Cut the meat into 3/4 to 1 inch pieces. On a skewer, alternate chicken, green onion, and mushroom until it is loaded.

Grill the skewers over medium high coals. After you turn them the first time, baste them with the sauce. You’ll turn them once more after this for a total of two turns; on the second turn use all your sauce and baste them well.

I served this with Yaki Onigiri (grilled rice balls - I used left over rice from last night) and Shrimp Tempura (fried shrimp) with a sweet and sour dipping sauce (for the shrimp).

Note: On the Yaki Onigiri (grilled rice balls). If you plan to grill them, make sure your coals are hot, and coat the rice balls in oil. They stick like nobody’s business and fall apart easily. I ended up just frying them in a pan with a little oil on the stove. You have been warned!

As always, have some Sake with you meal if you like!

 

[Cooksie]

Wow--looks great! I saw a version of yakitori that used leeks instead of green onions. I thought that was an interesting twist.

 

[lilbopeep]

this looks good!! i have several questions. can i use breast instead of thigh (white meat has less fat and i need to cut back the fat where possible plus we don't like dark meat. i know the dark meat has more flavor but .........)? can i use a dry white wine instead of the sake and/or the mirin? (my hub is not big on alcohol use i always have dry red and white wine ONLY for cooking which is allowed LOL).

thanks for the tip I will remember ALWAYS fry the balls never grill them (looks like you flattened your balls into patties)!! was that jasmine rice?

 

[buckytom]

a joke about keltin's balls would be just too easy...


but very nice job!!! that looks delicious. copied and saved. thanks!

 

[Keltin]

this looks good!! i have several questions. can i use breast instead of thigh (white meat has less fat and i need to cut back the fat where possible plus we don't like dark meat. i know the dark meat has more flavor but .........)? can i use a dry white wine instead of the sake and/or the mirin? (my hub is not big on alcohol use i always have dry red and white wine ONLY for cooking which is allowed LOL).

thanks for the tip I will remember ALWAYS fry the balls never grill them (looks like you flattened your balls into patties)!! was that jasmine rice?

I don't think it will taste the same if you use regular wine instead of Sake and Mirin. If you did use a regular white wine, you'd want a wet one (sweet) like a Muscato or Riesling. The Mirin you can buy in a small bottle for cooking purposes only. An easy one to find is one made by Kikkoman. Packaged like that, it doesn’t even look like a wine, so it'll be your secret!

[ame="http://www.amazon.com/Kikkoman-Aji-Mirin-Sweet-Cooking-Rice/dp/B0002YB20Q"]Amazon sells Mirin.[/ame]



You could use breast meat, but as you say, it has less fat and could dry out, so you'll need to be careful. I wouldn't use mushrooms with breast meat (they take a while to cook), and instead just use the scallions and chicken. Also, to heighten the flavor and keep the meat moist, I'd let the chicken marinate in the sauce (once it is cool) for 15-20 minutes, then make the skewers, then baste them while grilling. Grill time would be about 8-10 minutes.

I can't remember the name brand of the rice, but it was a short grain sticky rice. I formed them into little blocks. The Japanese form rice balls into balls, blocks, and very often triangles. The triangles and blocks are easy to fry!

a joke about keltin's balls would be just too easy...

 

[Keltin]

Oh, about the rice balls. When you cook them, you put them in the pan to brown one side then flip. Brush the browned side with soy. Once the other side is brown, flip again and brush that side with soy. Then flip again to cook the soy in. So you cook each side twice, once to brown, and once to cook the soy in. That's why they look so dark....and taste so good!

 

[FooD]

Great job on the yakitori!

Now I feel like having some at a local izakaya...

 

[lilbopeep]

I don't think it will taste the same if you use regular wine instead of Sake and Mirin. If you did use a regular white wine, you'd want a wet one (sweet) like a Muscato or Riesling. The Mirin you can buy in a small bottle for cooking purposes only. An easy one to find is one made by Kikkoman. Packaged like that, it doesn’t even look like a wine, so it'll be your secret!

Amazon sells Mirin.



You could use breast meat, but as you say, it has less fat and could dry out, so you'll need to be careful. I wouldn't use mushrooms with breast meat (they take a while to cook), and instead just use the scallions and chicken. Also, to heighten the flavor and keep the meat moist, I'd let the chicken marinate in the sauce (once it is cool) for 15-20 minutes, then make the skewers, then baste them while grilling. Grill time would be about 8-10 minutes.

I can't remember the name brand of the rice, but it was a short grain sticky rice. I formed them into little blocks. The Japanese form rice balls into balls, blocks, and very often triangles. The triangles and blocks are easy to fry!

so I still need to buy the mirin at a liquor store right? not the super market?

 

[Keltin]

so I still need to buy the mirin at a liquor store right? not the super market?

You can buy Mirin at a grocery such as Publix. It's with the Soy and Teriyaki. I've gotten it there, also Publix carries Sake in its wine section.

 

[SilverSage]

I don't think Publix is in New Jersey. But all of the big major chains (Kroger?) will have mirin in the oriental section

 

[lilbopeep]

I don't think Publix is in New Jersey. But all of the big major chains (Kroger?) will have mirin in the oriental section

can i also find it in the liquor store? is it wine?










ohhhhhhhhhhh that just reminded me of the plum wine my aunt used to drink. YUMMY!!

 

[Keltin]

can i also find it in the liquor store? is it wine?










ohhhhhhhhhhh that just reminded me of the plum wine my aunt used to drink. YUMMY!!

There's two kinds. Mirin as a cooking wine can be found in grocery stores. Real Mirin, a sweet rice wine by the 750 ml bottle can also be found in high end alcohol stores. Kinda of hard to find, but worth it it.

 

[lilbopeep]

There's two kinds. Mirin as a cooking wine can be found in grocery stores. Real Mirin, a sweet rice wine by the 750 ml bottle can also be found in high end alcohol stores. Kinda of hard to find, but worth it it.

so then this is the exception to the rule that you should NEVER buy COOKING wine because it is all salt?

 

[Keltin]

so then this is the exception to the rule that you should NEVER buy COOKING wine because it is all salt?

Actually, yes. I've taken a shot of Mirin by Kikkoman (as I posted earlier) and it is actually good. Not quite as robust and deep as true Mirin, but good enough for cooking and no added salt! In cooking, the taste is great. I'm actually impressed.

 

[lilbopeep]

Actually, yes. I've taken a shot of Mirin by Kikkoman (as I posted earlier) and it is actually good. Not quite as robust and deep as true Mirin, but good enough for cooking and no added salt! In cooking, the taste is great. I'm actually impressed.

i have never heard of/used it. what kind of foods can it be used on? is it good for a marinade also?

 

[Keltin]

i have never heard of/used it. what kind of foods can it be used on? is it good for a marinade also?

Well, it's good in a LOT of Japanese recipes!

It's rather sweet, and expensive. That little bottle I posted by Kikkoman is $5.50 US...and that's about 1 cup total. Not something you just pour about as a marinade.

But, it is sweet and smooth....a very nice thing to cut heavy salty things like soy. Use it as a balance to other things (cut the salty flavor) or addition (add to the sweetness). 1-3 Tbsp is enough. It's not a center stage ingredient, but an additive that allows you to more fully paint the canvas.

 

[lilbopeep]

Well, it's good in a LOT of Japanese recipes!

It's rather sweet, and expensive. That little bottle I posted by Kikkoman is $5.50 US...and that's about 1 cup total. Not something you just pour about as a marinade.

But, it is sweet and smooth....a very nice thing to cut heavy salty things like soy. Use it as a balance to other things (cut the salty flavor) or addition (add to the sweetness). 1-3 Tbsp is enough. It's not a center stage ingredient, but an additive that allows you to more fully paint the canvas.

hmmmmmmmmmm ok i never cooked japanese so that little bottle would last awhile.