Chicken Yakitori With Scallions Traditional Style Japanese Kebabs Recipes

Steps:

• Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
• Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
• Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
• Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
• Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

Steps:

• Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
• Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
• Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
• If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.

Steps:

• Make the marinade:
• In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
• On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs in one layer, pour the marinade over them, and let the chicken marinate, covered and chilled, turning the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade.

Steps:

• Cut chicken into one-inch pieces and place in a shallow dish.
• In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
• If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.