YAKITORI CHICKEN

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Yakitori is one of the oldest and most popular traditional Japanese dishes. It’s a casual dish, great for after work with a beer or for a laid back party. Bite-sized pieces of chicken, chicken parts, meat or vegetables are skewered and cooked over a charcoal grill or an open flame, and glazed with a sweet teriyaki sauce.
If you’re looking for a tasty festive recipe – something to throw on the grill and enjoy with family and friends, yakitori chicken is a great choice!
n Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with yakitori chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.

INGREDIENTS

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
• Sauce:
• 1 cup saki
• 1/2 cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce
• Chicken and Scallions
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
• Optional garnish:
• Ground sansho pepper
• Japanese 7 spice powder
• * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

INSTRUCTIONS

1. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
2. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
3. ..........................

for full instruction please see : www.panningtheglobe.com

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