Chicken Yakitori Skewers

Posted: May 14, 2011 in Uncategorized

In keeping with the asian theme that I seem to have going, we are heading to Japan care of Foodiepep from the Taste forum. Each month the taste forum has a cooks club challenge and February’s was Japanese. I know I’m a bit slow, but to be honest, Japanese was the last thing I felt like in February.

I made these mid-week, tossing all the chicken in the marinade one lunch hour and threaded the skewers after work. I didn’t do these the traditional way as I wanted to boost the veggie content and serve with rice. I love the yakitori taste and will make these again. They made enough for two meals, and as per usual I cooked too much rice! Stay tuned to see what I did with the leftover rice.

Chicken Yakitori Skewers
Recipe By: Foodie Pep CC Feb 11 Challenge Japanese
Serving Size: 6
Cuisine: Japanese
Main Ingredient: Mirin
Categories: Skewers

-= Ingredients =-
1/4 cup sake ; (60ml)
1/4 cup soy sauce ; (60ml) Japanese
2 tbs mirin
2 tbs caster sugar
6 each chicken thigh fillets ; cut into 2cm pieces
Ground ; white pepper
2 each green onions ; trimmed, cut into 3cm pieces
2 teaspoons vegetable oil
1 each green onion ; extra, thinly sliced diagonally

-= Instructions =-
Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
Thread the chicken and green onion alternately onto skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.


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