Yakitori is a traditional Japanese dish. It consists of pieces of chicken on bamboo skewers, fried over coals. The Japanese, returning home from work, often buy beer and these fragrant kebabs. Meat prepared according to this recipe is often served in Japanese drinking establishments (izakaya).
Ingredients:
- vegetable oil - 2 tablespoons;
- dry sherry or sake - 60 ml;
- corn starch - 2 tablespoons;
- soy sauce - 80 ml;
- beef broth - 250 ml;
- chopped ginger - 1 tablespoon;
- sugar - 1/3 cup;
- chicken breasts - 500 g.
Preparation
Combine the soy sauce and beef stock in a saucepan. While stirring, dissolve the ginger and sugar in the same place. Place container on fire and bring to a boil. Mix the sake and cornstarch thoroughly and pour into the sauce to be cooked. Reduce heat and simmer for a while. When it thickens, remove the pan from the heat and let cool.
You can make Yakitori sauce in an easier way. Take 300 ml of sake or dry sherry, 200 ml of dark hot soy sauce, 50 grams of sugar. Combine all ingredients, bring to a boil and cool.
Cut the chicken into small pieces, about 2 centimeters in size, and string them on wooden or bamboo skewers soaked in water beforehand. Brush the chicken with vegetable oil. If there is an opportunity to fry chicken skewers over coals, then by all means use it.
If there is no barbecue, an ordinary oven will do. After placing the Yakitori inside, they can be taken out after 15-20 minutes. Pour the kebabs with sauce during frying, and also one more time before serving.
If you decided to cook on the grill, remember how the most ordinary kebab is prepared. The heat from the coals should be even and moderate. Try not to overdry the meat, you can sprinkle water on it from a special sprinkler. You can pour sauce over the dish instead. Pour lemon juice and sauce over Yakitori before serving.
