BEEF YAKITORI
Steps:
- To make the marinade, combine the mirin, soy sauce, chicken broth, ginger, and garlic in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
- Cut the beef into 24 (1-inch) squares about 1/2 inch thick. Add the beef to the cooled marinade, stir to evenly coat, and refrigerate for at least 1 hour, stirring occasionally. Cut the trimmed green onions into thirds. Soak 12 (4- to 6-inch) bamboo skewers in water for at least 1 hour.
- Preheat an outdoor grill.
- Thread 2 pieces of beef and green onion, alternating, onto one end of each skewer. Grill the skewers until the meat is nicely browned and just a bit pink in the center, about 2 minutes per side. Transfer the skewers to a plate or small platter and sprinkle with the sesame seeds. Set the plate on a warming tray to keep warm, if you wish.
BEEF YAKITORI
This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers.
Provided by Rayna Jordan
Categories World Cuisine Recipes Asian
Time 4h30m
Yield 4
Number Of Ingredients 9
Steps:
- In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
- Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
- Preheat grill for high heat, and position grate 5 inches from coals.
- Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.
Nutrition Facts : Calories 366.5 calories, Carbohydrate 10.8 g, Cholesterol 76 mg, Fat 25 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 1865.7 mg, Sugar 7.2 g
YAKITORI (JAPANESE CHICKEN SKEWERS)
Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.
Provided by Michael Ruhlman
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
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.
YAKITORI MARINADE
This is a simple yakitori recipe. Use it with boneless, skinless chicken thighs and leeks on skewers on the grill. I had never heard of this food until I first went to Japan. It's the equivalent to hot dog carts here in the states. You can get it everywhere from street vendors. Yakitori has become more popular here in the states over the last five years. I've even seen it in the frozen food section. It's easy to make if you have a grill though.
Provided by David G.
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 24
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken.
Nutrition Facts : Calories 30.9 calories, Carbohydrate 6.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 300.9 mg, Sugar 6.1 g
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
YAKITORI CHICKEN
Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
- Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
- Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Protein 27 grams protein, Sodium 3.7 milligram of sodium
YARDBIRD'S YUZU MISO-MARINATED CHICKEN TENDER YAKITORI
Tender pieces of chicken fillet are marinated in miso, yuzu zest, mirin, and sake for a delicately sweet-salty flavor.
Provided by Matt Abergel
Yield Makes 5 skewers
Number Of Ingredients 12
Steps:
- Prepare the marinade by placing the barley miso, mirin, sake, yuzu skin, sesame seeds, sesame oil, and soy sauce in a blender or food processor. Blend until smooth. Reserve in the refrigerator until ready to use.
- Carefully remove the small tendon from the underside of each chicken fillet by running the tip of the knife blade just under the visible part of the tendon. Place the fillet on the cutting board. Pinching the end, run the knife along the tendon in a downward motion until removed. Repeat on the remaining fillets. Place in a shallow baking dish, and cover with the marinade, tossing to coat completely. Marinate for 1-2 hours.
- Starting at the wider end, cut each chicken fillet into three pieces to make a total of six pieces. Move one of the larger end pieces to the side of the smaller pieces. Starting with the smaller pieces at the bottom of the skewer, pinch the meat so the rounded, smooth side faces up. Insert the skewer directly through the middle of the meat. Continue skewering the rest of the fillet pieces, working up in size, keeping the smooth side of the meat facing up. Repeat until you have five identical skewers, each weigh about 1½ ounces each.
- Start with the smooth side down over high heat, grilling until light brown, 1-2 minutes. Rotate ¼ turn, cook on each side until lightly colored, about 1 minute per side. Once three sides are colored, finish cooking on the last side until light brown, 1-2 minutes. Spray with sake and lightly season with salt to finish. Garnish with yuzu zest and a squeeze of fresh yuzu juice.
YAKITORI CHICKEN
Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.
Provided by dakota kelly
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
- Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
- Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 11.5 g, Cholesterol 43.9 mg, Fat 1.1 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 0.3 g, Sodium 1261 mg, Sugar 5.2 g
More about "yakitori marinade recipes"
YAKITORI (JAPANESE SKEWERED CHICKEN) - RECIPETIN JAPAN
From japan.recipetineats.com
4.9/5 (18)Total Time 2 hrs 15 minsCategory MainCalories 100 per serving
- Add sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 3).
- The distance between the hot charcoal and where the skewers are placed should be about 5-6cm (2-2½”). (Note 5)
YAKITORI RECIPE 焼き鳥 • JUST ONE COOKBOOK
From justonecookbook.com
Ratings 193Calories 70 per servingCategory Appetizer, Main Course
- In a small saucepan, add mirin, soy sauce, sake, water, brown sugar, and the green part of 1 scallion, and bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce is ⅓ left. It will take about 30 minutes. Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating (Use this sauce after the chicken is cooked). Note: You can make the sauce ahead of time. Put only the sauce (no green onion) in a mason jar. Store in the refrigerator for up to 2-3 months.
8 YAKITORI RECIPES TO MAKE AT HOME
From allrecipes.com
Estimated Reading Time 3 mins
- Yakitori Chicken. This classic yakitori recipe is a good place to start if you've never made yakitori at home. A quick marinade in soy sauce, sake, sugar, garlic, and ginger renders flavor-packed skewers in just minutes.
- Kawa Yakitori. Yakitori traditionally uses all parts of the chicken. Yes, that includes white and dark meat, but it also means organs, cartilage, and even the skin.
- Easy Chicken Yakitori. ChefJackie's yakitori recipe uses chicken thighs, a cut of chicken that tends to stay more moist during the high-temp grill than chicken breast.
- Tsukune (Japanese Chicken Meatballs) In addition to chicken meat, organs, and skin, chicken meatballs, or tsukune, are common in yakitori restaurants.
- Yakitori Don. "One of the most popular Japanese dishes," says recipe creator Jana Marko. "The tasty ginger and rice wine marinade can be used for meat or fish.
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