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Yakitori

July 10, 2010

~ Mary ~

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One of Chicago’s big attractions are its summer festivals.  We used to frequent them every year, until they started becoming more of a BUSTO rather than a stellar time.  One problem with this is that John is crazy for the chicken on a stick at the smaller festivals.  Succulent, delicious and grilled perfectly.  Of course it’s ALL white meat too..

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As I was perusing through Steve Raichlen’s new cook book “Planet Barbecue!”.  This recipe caught my attention.  I’d seen many recipes for Yakitori, but none like this.  It’s always stuck me as an extremely easy thing to make, but other recipes just didn’t seem right.  The difference with this one was/is in addition to some extra ingredients (ginger, lemon zest, chicken stock) you reduce the sauce down until syrupy. I gave it a go and sure enough it’s probably the closest thing to John’s favorite street food.


If your skewers were skinny use two.  It made flipping them much easier!

Pictured here with Gingered Asian Slaw – very colorful when using all red cabbage!

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One year ago: Fruit Pizza, Mexi Rice for a Fiesta, Mango & Black Bean Salsa

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Yakitori

another winner from Steven Raichlen’s Planet Barbeque!

For the sauce I doubled this recipe the first time around.  It gave me enough to dip the skewers (sauce in a tall metal pan/cylinder) and cover them well.  I kept the unused sauce in the fridge and the next time around I made the recipe as is, and combined the two.  Be sure to bring to a boil when you do this!

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In a medium sauce pan bring to a boil:

1 Cup Chicken Stock

1 Cup Soy Sauce

1/2 Cup Mirin (Sweet Rice Wine)

3/4 Cup Sugar

1 Scallion – white part only, minced

2-4 Garlic Cloves crushed

1/2 inch piece of ginger crushed

Strip of Lemon Zest approx 1/2 x 2 inches

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Bring to a boil then simmer until syrupy, about 10-15 minutes.

Strain into a tall metal pan/cylinder/can deep enough to dunk your chicken skewers.  I put my sauce right on the grill to keep it hot.

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For the chicken skewers:

Cut 1 1/2 lbs any type of chicken you like/prefer/have on hand into 1/2 inch cubes and fill skewers just half way.  I used two skewers per kabob to make them easier to flip.

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Grill over direct heat, placing a double layer of tin foil under the skewers so they don’t burn up on you!  Grill about 2 minutes on each side then dunk into sauce and return to the grill.

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Grill an additional 1-2 minutes until well browned.  Be sure not to burn it!  Dip one more time into sauce and place on a platter and sprinkle with Toasted Sesame Seeds

21 Comments leave one →
  1. July 10, 2010 10:38 am

    I always wanted to know how to make this. We love order yakitori in Japanese restarants here. I think my family will be so happy about this.
    Thanks for sharing,
    Tes

  2. July 10, 2010 5:40 pm

    wow what a picture, will diffinitely try ~ fantastic!

  3. July 11, 2010 7:52 am

    Mary,
    This is another stellar meal. I cannot wait to try the chicken and the slaw. It looks absolutely wonderful! :)

  4. July 12, 2010 8:15 am

    There is nothing more appealing than food on a stick especially if it’s cooked on a grill. Thanks for a great post.

  5. July 12, 2010 8:17 am

    I just bought that cookbook and have made it thru the first 50 pages. Got off track with the new Cat Cora cookbook and a pile of cooking magazines that arrived. This will probably be the first thing I’ll try. Steve Raichlen is amazing. Love his Miami cookbook too. In fact, I think I have all of his cookbooks…

  6. July 12, 2010 10:11 am

    I’m hungry now! Though I must say I prefer dark meat!

    • foododelmundo permalink
      July 12, 2010 11:54 am

      I do too! It’s the hubby I have to contend with.

  7. Ruby McLee permalink
    July 12, 2010 11:03 am

    What beautiful slaw – just gorgeous! Thanks for the yakitori recipe – when I lived in Japan I was young enough that I hated sushi (looking back that seems such a waste), so I survived on yakitori and bowls of rice!

  8. July 12, 2010 11:25 am

    That looks great. I can’t wait to try this.

  9. wanda permalink
    July 12, 2010 12:11 pm

    I am going to make these tonight Mary….the kids will love them.

    • foododelmundo permalink
      July 12, 2010 3:03 pm

      So am I!
      I think you’ll like them too ;-)

  10. July 12, 2010 7:00 pm

    Good idea – the double sticks!
    My, that salad is psychedelic!
    LL

  11. July 13, 2010 1:04 am

    It’s been a long time since I’ve eaten yakitori and I can almost smell your marinade grilling on the chicken. :) Looks delicious, beautiful slaw too!

  12. July 13, 2010 3:12 am

    yummy.. looks delicious..

  13. July 13, 2010 4:31 am

    i do love skewers and yakitori are wonderful!
    great job!
    = )

    nice blog

  14. Emma permalink
    July 13, 2010 12:02 pm

    We had these last night for dinner!!!! They were amazing!!!!! I think we are going to make them alot more!!!

  15. July 14, 2010 11:28 am

    Your slaw almost steals the show! I’m definitely going to try this though. The ingredients combine my favorite flavors. Thanks for posting it.

  16. July 15, 2010 1:16 pm

    This looks delicious Mary – my daughter still loves things on a stick – and she’s 18!

    Putting it on my dinner menu next week – thanks!

  17. Carla permalink
    July 28, 2010 3:59 pm

    *gasp*
    That is food porn at its best!

  18. July 12, 2012 12:32 pm

    So glad you have this on your blog. I wanted to make it tonight (I’ve made it before), and wanted to pick up the ingredients on the way home but forgot what was in it. Now thanks to you, I don’t have to go home and look it up and then go to the store. You are a life saver…or at the very least a time saver. Thanks again.

    • foododelmundo permalink
      July 14, 2012 10:18 am

      HaAapPY I can be of service ;-)
      Thanks for reminding me of this one. I need to make it again myself!
      ~Mary

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