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| Yakitori ~ Japanese traditional barbecue glazed chicken on skewers 4 chicken thighs 4 green onions, blanched and cut into short lengths 8 chicken wings 12 skewers For the sauce 4 tbsp sake 5 tbsp dark soy sauce 2 tbsp tamari sauce (you could substitute with honey or maple syrup) 3 tbsp sweet sherry 4 tbsp sugar 1. Bone the chicken thighs and cut the meat into large dice. Thread the green onions and chicken on 12 bamboo skewers. 2. To prepare the chicken wings, remove the tip at the first joint. Chop through the second joint, revealing the two narrow bones. Take hold of the bones with a clean cloth and pull, turning the meat around bones inside out. Remove the smaller bone and set aside. 3. Put the sauce ingredients into a stainless steel or enamel saucepan and simmer until reduced by two-thirds. Set aside to cool. 4. Cook the skewers of chicken and the wings under a preheated grill without brushing on any oil. When juices begin to emerge from the chicken, baste liberally with the sauce. Cook the chicken on the skewers 3 minutes and cook the wings for a further 5 minutes. Makes 12 skewers & 8 wing pieces Yakitori 2 ~ Grilled Chicken 1. Bone the chicken, setting aside the heart, liver, gizzard, etc. Cut the meat into bite-sized cubes. Arrange the cubes on bamboo skewers. If desired, alternate 1-or 2-inch lengths of green onions on skewers. 2. Trim and cut away the tough, muscular parts of the gizzards if used. Arrange the tender gizzard pieces on skewers. Arrange the liver and heart on skewers. Grill the unseasoned chicken pieces, brushing as necessary with yakitori-no-tare (recipe below). Cook, turning often, until the chicken pieces are done. Remove from the heat, sprinkle with lemon and serve hot. Servings depends on amount of chicken Note: Strictly speaking, only chicken or other fowl is used for yakitori, but you can use mushroom caps, asparagus wrapped in bacon, steak bits, salmon, and so on. Yakitori-no-tare ~ Sauce for Yakitori #2 chicken bones (optional) 1/2 cup sake 1/2 cup mirin (sweet Japanese cooking wine) 1/3 cup coarsely cracked rock sugar 1 cup dark soy sauce 2-3 tbsp honey 1. If the chicken bones are used, cook them over a charcoal fire turning often and without burning. Crack them and add them to a saucepan. Add the sake, mirin, rock sugar, and soy sauce. Bring to a boil and cook for 3 minutes. Stir in the honey and boil 2 minutes longer. Let stand. Strain before using. Note. Rock sugar and dark soy are available in Oriental food shops. |
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