Chicken Yakitori
Japanese-Style BBQ By Andrew Zimmern Traditional Japanese yakitori stands will skewer and grill all sorts of animal parts – udders, cockscomb, trachea, you name
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at andrewzimmern.com.
Cooking tools:
- Grill
- Skewer
- Fine-mesh sieve
- Pastry brush
- Grater
- Saucepan
- Stove
- Mixing bowl
Ingredients
- 1 1/2 cups water
- 1/4 cup kombu (1/2 ounce), broken into small pieces (see Note)
- 1/4 cup bonito flakes (see Note)
- 3 cups sake
- 1 cup soy sauce
- 3/4 cup mirin
- 1/2 cup light brown sugar
- 3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 2 bunches scallions (about 12), cut into 1-inch lengths
- 2 tablespoons sesame seeds
- One 4-inch piece of fresh ginger, peeled
- Vegetable oil, for brushing
More Like This
Andrew Zimmern Cooks: Chicken Yakitori
andrewzimmern.com
Pheasant Yakitori Skewers
andrewzimmern.com
Chicken Yakitori | Savory
savoryonline.com
Yakitori Japanese Grilled Chicken
mizkanflavors.com
Authentic Japanese Chicken Yakitori with Sweet Soy Glaze
recipesbylena.com
Yakitori chicken recipe | Good Food
bbcgoodfood.com
The Grill Dads' Yakitori Chicken
sandersonfarms.com
Yakitori
yutaka.london