Chicken Yakitori
As I've mentioned before my travels have had an influence on my cooking and Japan especially so. This dish is a staple of many food stalls and Izakayas (Japanese Inns) and is so simple to make. I used to love to watch the guys cook the yakitoris on their robata grills over the charcoals. I ate so much yakitori when in Japan I just had to get the recipe before I left. I managed to convince someone in Kyoto to give me a recipe.
It took quite a lot of experimenting with the marinading time to get the flavour just right, but I think I've cracked it. Too little and not enough flavour, too long and the sugars in the marinade will start to "cook" the meat and toughen the outside. It's also getting the right balance of salt and sweet as well.
This serves 2 people
4 chicken thighs, (around 120g each) sliced into 4 pieces
3 scallions cut into large chunks
Wooden skewers pre soaked for about an hour before use
Sauce
100ml Soy sauce
50ml Mirin
50g brown sugar
Mix all the ingredients for the sauce together until the sugar has dissolved
Next take the chicken thighs and place in the marinade for 2-3 hours
Place the chicken on skewers alternating between the chicken and scallions
Cook on direct heat on the BBQ (about 250c) or if cooking indoors cook on a very high heat on your grill
Cook for about 3-4 mins each side basting with the sauce as you cook
.jpg "Kamado Joe - Joe Junior review")
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