Yakitori

Description

Yakitori (in this case, yakitori negima) are small Japanese skewers of chicken fillet punctuated with onions, topped with an original Japanese sweet sauce.

Cooking

Step 1

Cut the fillet (tastier if you take the meat from the thigh, I used the breast) into pieces with a side of 3 cm.

Step 2

Chop the garlic, grate the ginger. Pour soy sauce, wine, sesame oil into a saucepan, add sugar, red pepper, add garlic and ginger. Bring to a boil and simmer over low heat for about 10-15 minutes - the sauce should thicken. As an option, add an additional 1 tbsp to the cold ingredients. l. flour. Then the mixture will thicken in a minute. Stir while cooking!

Step 3

While you are making the yakitori sauce, you are making the skewers. You can simply string the chicken on sticks, brush with sauce and fry - it will be very tasty, or you can, like me, add green color and make an interesting double shape.

Step 4

For double yakitori, use young leeks or thicker green onions. We cut off a piece of white and a piece of green part - leave a thick white part and some green shoots.

Step 5

String a piece of meat, alternating it with an onion column so that this column is common to 2 skewers. I got 3 pieces on a skewer and 2 common onion stalks.

Step 6

Divide the sauce into 2 parts - for lubrication during baking and for serving. Lubricate our blanks with a brush with sauce on one side.

Step 7

Preheat a grill pan or use an oven with a roasting rack. Grease the grill. Start frying from the marinade side, pressing the skewers a little while frying. Lubricate the second side with the sauce with the process. Flip. Grilling should continue for 5-7 minutes, otherwise the meat may become dry. Put on a dish, grease with the sauce left in another cup (it will become thicker and darker during this time). Sprinkle with sesame seeds if desired.