Yakitori

Cookinero 6 Nov 2022

19430

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

How to cook Yakitori

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.