Japanese
Chicken Yakitori Skewers
$3
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
320Calories
32gProtein
17gFat
10gCarbs
7gSugar
1gFiber
780mgSodium
120mgChol
4gSat Fat
350mgPotassium
30mgCalcium
2mgIron
0.5mcgVitamin B12
3mgVitamin C
Goes well with
Iced Green Tea
local
Asahi Super Dry
international
dairy-free
high-protein
Instructions
1
Cut boneless chicken thighs into bite-sized cubes and slice scallions into 1-inch pieces.
2
Thread chicken and scallion pieces alternately onto soaked bamboo skewers.
3
Combine soy sauce, mirin, sake, and sugar in a small saucepan; simmer until slightly thickened to form the tare glaze.
4
Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
5
Grill skewers, turning occasionally, for about 10-12 minutes until chicken is cooked through and lightly charred.
6
Brush skewers generously with tare glaze during the last few minutes of grilling, building up layers of glaze.
7
Remove from heat, sprinkle with toasted sesame seeds, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300 g300 g chicken thigh, boneless
- 22 stalks scallion (green onion)
- 30 ml30 ml soy sauce
- 30 ml30 ml mirin
- 15 ml15 ml sake
- 1 tbsp1 tbsp sugar
- 1/2 tbsp1/2 tbsp sesame seeds, toasted
- 44 skewers bamboo skewers
- 11 leaf bay leaf
- 1/2 tbsp1/2 tbsp vegetable oil
