Yakitori Recipes

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.

Steps:

• Soak 10 wooden skewers in cold water for 15 minutes.
• Thread chicken pieces onto the soaked skewers, alternating with scallions.
• Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
• Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

Steps:

• Soak six 10-inch bamboo paddle skewers in water for 30 minutes.
• Meanwhile, combine the tamari, mirin, sake, brown sugar, garlic and 1/4 cup water in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened and reduced by about half, 12 to 15 minutes. Remove from the heat and stir in the ginger. Let cool, then remove 1/4 cup for glazing and set aside the remaining for serving. (The teriyaki glaze can be refrigerated, covered, up to a day before using.)
• Prepare a grill or grill pan for medium-high heat. Lightly coat the hot grates or pan with vegetable oil.
• Thread each skewer with 7 to 8 pieces each of the chicken and scallions, alternating between the two.
• Place the skewers on the grill and lightly sprinkle each with salt. Cook, continuously turning the skewers, until the scallions are tender the chicken is browned and cooked through, about 12 minutes.
• Brush some of the reserved1/4 cup of glaze all over each skewer. Continue to grill, continuously turning, until the glaze is slightly caramelized, 3 to 4 minutes. Serve with the reserved teriyaki sauce.

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

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.