by The Webmaster
Makes: 4 portions. Serves: 2 people. Preparation time: 80-180 minutes.
- 1 lb. Boneless Chicken Thighs
- ½ C. Dark Soy Sauce
- ¼ C. Mirin*
- 2 T. Sake or Dry Sherry
- 1 T. Brown Sugar
- 2 Cloves of Garlic
- ½ t. Grated Fresh Ginger
- 5 Sliced Scallions
Slice the Chicken into small pieces, make 4 even groups and set aside. Peel and smash the 2 Garlic Cloves.
In a small saucepan, add the Soy Sauce, Mirin, Sake (or Sherry), Brown Sugar, Garlic and Ginger and bring to a boil for 6 minutes until it thickens. Reserve about 2-4 tablespoons of the sauce for later. Marinate the Chicken pieces in a bowl with this sauce and chill for 1-4 hours. Soak 4 wooden or bamboo skewers in cold water for the same time.
Preheat a grill or broiler. Thread the marinated Chicken onto the skewers, alternating with a piece of Scallion. Cook on one side for 3-4 minutes, then turn them over and cook another 3-4 minutes. Check that they are cooked all the way through.
Serve 2 skewers per person with some of the extra warmed sauce. Present with fancy "hashi" (Japanese chopsticks).
”Yakitori” - The word literally means "Grilled Bird". This dish in many Asian cultures is commonly also called "Satay" or "Meat On A Stick" and is popular with many street vendors.
* ”Mirin” - A subtly sweet Japanese Rice Wine. Sushi Chef Mirin Rice Wine, Kokkoman Manjo Aji-Mirin Rice Wine or Mizkan Mirin Cooking Seasoning are similar but without the high alcohol content (which boils off anyway). You can substitute Sweet Marsala Wine in a pinch.
