Entrees > Poultry > Japan > Yakitori >
1-1/2 C Mirin*
3/4 C soy sauce
4 TBS sugar
1 garlic clove, minced
1 LB boneless chicken thighs, cut into bite-sized pieces
8 bamboo skewers
Mustard sauce (for serving; optional)
Place Mirin, soy sauce, sugar and garlic in a skillet; cook and stir over medium heat until half of the liquid remains. Allow to cool slightly. Cut chicken into bite-sized pieces; leave skin on. Thread chicken pieces onto skewers. Grill chicken skewers on both sides. When the meat begins to brown, brush sauce on both sides. Continue to turn and grill, basting two or three more times, until chicken is fully cooked. Recipe makes about eight servings.
Suggestions: Serve with a creamy mustard dipping sauce as pictured (Dijon mustard mixed with a bit of mayonnaise), or on a bed of hot-cooked white rice.
*Note: Mirin is similar to sake but with lower alcohol content.
*Yakitori image (C) Keyaki (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Food Fare Culinary Collection: Japanese Culture & Cuisine
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