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Fast Food in Japan: Yakitori

4,344 views · Published 19 June 2016 · 9:04 · Indexed 29 September 2026

Channel: Black Tokyo · 2016 · People & Blogs

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A quick visit to a local yakitori yatai.

Did you know! - "Yakitori, as we know it today, started to appear in during the middle of the Meiji Era (1868 to 1912)." 



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Recipe:

Recipe: Chicken and leek negima yakitori

Ingredients

8-10 skewers
450 grams of boneless chicken thighs with skin left on
White sections of 3 to 4 negi (Japanese leeks)
Salt
Vegetable oil
Sansho pepper (optional)

Sauce:

50 ml dark soy sauce
50 ml mirin rice wine
25 ml sake
1 tablespoon sugar
1 tablespoon honey
1 teaspoon vinegar
Directions

Combine the sauce ingredients in a frying pan. Heat while stirring over medium heat until the sugar has dissolved. Keep cooking while stirring occasionally until the liquid becomes syrupy.

Cut the chicken thighs into 2 to 2½-cm cubes. Wash, peel and cut the white parks of the leeks into 2-cm-long pieces.

Put the chicken on the skewers from the meat side (not the skin side). Alternate with pieces of leek, pushing together tightly. Lightly salt each skewer.

If using a barbecue, cook the chicken over medium-hot coals (or, if the coals are too hot, place some bricks on top of the main grill on the hottest part, and put a small grill on top of the bricks). Brush the grill lightly with oil to prevent any sticking, and place three to four skewers on it, turning occasionally until they’re slightly charred. Wrap the cooked skewers in foil while you cook the rest; they’ll continue cooking through in residual heat. When all the skewers are grilled, brush the sauce over them and place back on the grill briefly. Sprinkle with sansho pepper or shichimi togarashi (seven-flavor chili pepper) and serve immediately.

Source: http://bit.ly/1YzdZLE

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