Food

HOW TO MAKE YAKITORI

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Welcome back to food recipes segment, i believe you all had a great week and lots of fun in your various location?

Well in today’s article, i will be giving you all recipes and procedures on how to make ” Yakitori”.

Before i proceed, let me enlighten you all on what Yakitori means.
Yakitori as it is called, is a grilled skewered chicken dipped in a Teriyaki-like sauce. It is a popular appetizer at Yakitori bars and other bar- type restaurants in Japan. When i first ate Yakitori i was shocked and amazed, that i even wanted learning how to make it instantly, because of this delicious taste it has, if you are eating it for the first time you will wish to eat it over and over again. But here we are, i am so glad that i can make it, most times i eat it as dinner or lunch. Thanks to a Japanese friend of mine. Most Japanese dishes i can boldly say i know how to make them.

Yakitori is usually a dish for dinner , but it is more like the food you eat with drinks to step down at bars. It is commonly made with bite-sized pieces of chicken meat,
chicken offal, or other meats and
vegetables skewered on a bamboo stick and grilled over with a binchōtan charcoal.

RECIPES
YAKITORI SAUCE (TARE)
i. 1/2 cup of Kikkoman soy sauce
ii. 1/4 cups of Water
iii. 1/4 cup Sake
iv. 1/2 cup Mirin

SKEWERS RECIPES
i. Vegetable oil
ii. 9 Scallions
iii. 1 lb chicken thighs or boneless chicken
iv. 2 teaspoon cup brown sugar

PROCEDURES
1. Soak bamboo skewers (12″ long)
in water for about 30 minutes.

2. Mix soy sauce, sugar, Sake, and
Mirin in a small clean pan, and steam for 10 minutes or until the sauce gets a little bit thick. Then set aside.

3. Cut the chicken thighs into 1″ cubes, wash thoroughly, after that cut the white and green scallions into 1″ long pieces. On a flat work surface, fold each slice of chicken in half, insert into chicken at 45
degrees angle, then press down on the skewer to pierce thorough the center. Alternate each of the chicken slice with a piece of scallion lined up perpendicular to the skewer. Each skewer will hold
about 5 chicken slices and 4
scallion pieces (depending)

4. Then get a clean wire rack/ broiler, grease with little oil inorder to avoid the chicken from sticking to it. when it is well heated, broil the skewered meat at medium high heat for 5 minutes till browned and cooked through.

5. Immediately dip a brush inside the sauce, and brush the chicken on both sides and broil it continuously till the sauce in it turns to brown. When you are done, remove the chicken from the wire rack and put in a clean serving plate, with a clean brush, brush in the reserved sauce on top of the chicken.
Then Serve With Any Drink Of Your Choice!

N/B: You can either use Silver swan special soy sauce or kikkoman soy sauce. But silver swan has a much bolder, deeper taste and it is high in sodium unlike the one of kikkoman.

* Add more Mirin instead of Sake ( that’s if you don’t want sake to dominate.

* You can use either white or brown sugar they usually used interchangable while preparing this recipe.

* Inorder to preserve the sauce, refrigerate it for a week or more than that.

* Warning! Ensure that the sauce for final coating does not mix with the raw meat, but if it does come in contact with the raw chicken you need to boil the sauce all over again to avoid it from being contaminated.

The Question Now Is, Have You Tasted Yakitori before? Weither Yes Or No Let Me Know.
Tell me Your Own Experience.

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6 thoughts on “HOW TO MAKE YAKITORI”

  1. Well i have not eaten this before, but i like what i am seeing. And i wish to taste it, thanks for the recipes tho and how to make it. You are awesome

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  2. Thank you for sharing this post, if every blogger was to blog like you do then info will be so much easy to get, i writing skill i admire in ur blog is trhe self explanation it gives to newbies. Keep on the good job.

    Like

  3. Lovely post in a lovely blog from a true teacher to her reader, i am fasinated and glad i came across your blog, thanks for this post.

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  4. Astonishing post, please if i don’t want to sake to be much what should i do? Should i use both kikkoman and sake same quantity or which should i reduce please let me know.

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  5. Thank you Janice for your comment, I would say if you do not want Sake to be much, then increase the quantity of Kikkoman, that is if you do not want sake to dominate in the recipe. Once again thanks for your comment

    Like

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