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60+ Minutes |
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Cooked by: Chef / Ethnicity: Japanese cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: 1? pounds skinless, boneless chicken thighs, trimmed of excess fat
1 large bunch scallions, 1 reserved, others trimmed and cut into 1?-inch lengths
1 cup soy sauce
? cup sugar
? cup mirin
1 clove garlic, peeled and lightly crushed
1 ?-inch slice of fresh ginger, lightly crushed
1 ?-inch-by-2-inch strip lemon zest
Vegetable oil to brush on grill
Toasted sesame seeds, for garnish.
1. Soak 16 6-inch bamboo skewers in cold water for 1 ho
ur, then drain.
2. Rinse chicken under cold water and pat dry with paper towels. Cut into uniform 1?-inch pieces. On each skewer, thread alternating pieces of chicken and scallions, pressing them together. Cover and refrigerate until ready to grill.
3. Lightly crush white part of reserved scallion. Slice green part into thin rings and reserve. In a small saucepan, combine soy sauce, sugar, mirin, scallion white, garlic, ginger and lemon zest. Place over medium heat and bring to boil. Reduce heat and simmer until syrupy, 5 to 10 minutes. Strain into small bowl and cool to room temperature. If desired, reserve some as a dipping sauce.
4. Heat a grill or hibachi. Brush and oil grill rack, and place yakitori on grill so that ends of skewers are not over direct heat. Sear meat by continually turning skewers for about 2 minutes. Baste with sauce and turn occasionally until chicken is cooked, 8 to 10 minutes. When chicken is done it should feel firm and be coated with a shiny glaze.
5. To serve, place skewers on a platter and sprinkle with scallion rings and sesame seeds. If desired, serve reserved sauce in a small bowl as a dipping sauce.
Comments: 1 hour for soaking skewers, plus 45 minutes for preparation and grilling
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