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November 25, 2016 #news #Recipes

How To Make Japanese Yakitori

Yakitori is the ultimate street food, it's a selection of flavourful skewered meat and veggies cooked over a grill; it's usually cooked by experienced vendors who can handle tens of kebab sticks and grill many at the same time! It's hot, moist and delicious with sake, you can enjoy just one skewer as a quick snack at a party, or serve up plenty for a family meal. Best of all, yakitori is a really simple dish to make if you're not confident with cooking. Just marinade the ingredients, put them on a skewer and grill until charred and tender. Oiishi!

Of course, as with any of our recipes you can adapt this to suit your taste. We've used chicken and spring onions, but you could try tofu, shiitake and spring onions for a vegetarian option, or beef, peppers and spring onion.

How To Make Japanese Yakitori

You will Need

  • 10 Bamboo Skewers
  • 1lbs Boneless, Skinless Chicken Thighs OR Tofu.
  • 10 Spring Onions
  • Sesame Oil
  • Yakitori Sauce

How to Make Yakitori Skewers

Start by soaking the bamboo skewers in water for about 30 minutes. This prevents the skewers from burning when they hit the grill!

The next step depends on how much time you have! Marinating the chicken is optional, but it takes a while. If you'd like to marinate the chicken pop it into a ziplock bag with the yakitori sauce for an hour or two. 

How To Make Japanese Yakitori

Next, cut the chicken into bitesized peices, and cut the spring onions into inch long pieces. You might want to just use the leafy parts of the spring onions, as the white onion can be a bit too intense on its own in a big chunk.

Alternate threading the skewers with chicken and spring onions. 

Next, take a griddle pan and get it nice and hot. use a brush to spread oil evenly along the grill. When it sizzles, carefully add the chicken skewers. 

After 6 minutes, bush the yakitori sauce across the skewers, be as liberal as you like!

Turn the skewers and brush the other side with the sauce too.

Serve warm on a plate - this is a great dish for making in large amounts of for a Japanese inspired BBQ!

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