Andrew Zimmern Cooks: Chicken Yakitori
Explore authentic izakaya-style Chicken Yakitori with Andrew Zimmern's recipe—featuring fresh ginger juice baste and classic yakitori glaze. Perfect for grill nights!
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Cooking tools:
- Grill
- Skewer
- Fine-mesh sieve
- Cheesecloth
- Grater
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Pastry brush
- Tongs
- Plate
- Mixing bowl
Ingredients
- 1 1/2 cups water
- 1/4 cup kombu (1/2 ounce), broken into small pieces
- 1/4 cup bonito flakes
- 3 cups sake
- 1 cup soy sauce
- 3/4 cup mirin
- 1/2 cup light brown sugar
- 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 2 bunches scallions (about 12), cut into 1-inch lengths
- 1 pound chicken livers
- 2 tablespoons sesame seeds
- 1/4 pound ginger, peeled and juiced
- Vegetable oil, for brushing
- Togarashi, for garnish
- Hot mustard, for serving
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