Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, yakitori (japanese-style satay). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Yakitori (Japanese-Style Satay) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Yakitori (Japanese-Style Satay) is something that I have loved my entire life. They’re nice and they look wonderful.
Yakitori (Japanese-Style Satay) I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.
To get started with this recipe, we must first prepare a few components. You can have yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Yakitori (Japanese-Style Satay):
- Make ready 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
- Take 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
- Take 1-2 leeks
- Prepare For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar
Yakitori could be a dish at your dinner table, but it is more like the food you eat with drinks at bars. Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. Great for entertaining a big crowd as it is a kind of finger food. It is so tasty and easy to eat that you will not realise how many skewers you eat!
Instructions to make Yakitori (Japanese-Style Satay):
- Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
- Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
- You can cool it and keep it in the fridge for about a week. Or use it right away.
- Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five.
- Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!
Leeks are equally popular for yakitori, though other onions, eggplant, mushrooms, peppers, and squash can be added to kebabs. In a similar chicken yakitori recipe, the marinade's chives and white sugar are replaced with mirin and brown sugar. Making both varieties can add interest to your cookout without extra work. Just like sushi and tempura, Yakitori in Japan is a serious business. At specialty restaurants, the chefs would go as far as sourcing special breeds of chicken from specific regions known for their unique texture and flavors.
So that’s going to wrap it up with this special food yakitori (japanese-style satay) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
