Japanese Cooking for the American Table/Susan Fuller Slack 1996

Grilled Chicken Skewers (Yakitori)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Yakitori Glaze 6 chicken thighs, skinned, boned, each cut into 8 cubes 2 bunches green onions, white parts only, cut into thirds
YAKITORI GLAZE: 1/2 cup soy sauce 1/2 cup mirin 1/4 cup sake
1/4 cup sugar 1 garlic clove, crushed 1 (1/8-inch-thick) slice peeled gingerrot, crushed
1 tablespoon water 1 tablespoon cornstarch or potato starch



1 Soak 16 (8 to 10-inch) bamboo skewers in water 30 minutes. Prepare Yakitori Glaze; set aside. Thread 3 chicken pieces alternately with 2 pieces green onion on each skewer.
2 Preheat a portable tabletop grill or outdoor carcoal grill. Grill chicken skewers 2 to 3 minutes. Turn as necessary for even cooking. When almost done, begin basting chicken with glaze. Grill 2 minutes longer or until done. Baste 1 final time; remove from grill. Keep warm. Cook remaining skewers. Season with Seven-Spice Powder.
3 YAKITORI GLAZE: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic and gingerroot. Simmer over medium-high heat 3 to 4 minutes. In a small bowl, blend water and cornstarch. Pour mixture into pan; cook, stirring constantly, until thickened. Strain glaze. Will keep at room temperature 10 to 12 hours. Refrigerate leftover glaze; reheat gently on low heat before using.

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