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home > recipes > meat > yakitori
Yakitori is grilled chicken speared on sticks. All different parts of the chicken, thighs, skin, liver, etc. can be used for yakitori. The following recipe shows one of the most popular kind which is prepared with chicken thighs and leek. Chicken thighs, without bone and skin Japanese leek (negi*), leek, or green onion Soya sauce Mirin* or sake* Sugar Honey or maple syrup Small wooden spears * This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. Mix together 4 tablespoons of soya sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of mirin and water, and heat it up until it's homogeneous. Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into the already prepared sauce, and let it stand for a while. Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces of chicken and some leek on each wooden stick. Grill them, or use the oven at 200 degrees Celsius. (You may want to wrap the wooden sticks with aluminum foil; otherwise, they may burn off.)

Yakitori


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(posted February 23, 2009)

Yakitori is grilled chicken speared on sticks. All different parts of the chicken, thighs, skin, liver, etc. can be used for yakitori. The following recipe shows one of the most popular kind which is prepared with chicken thighs and leek.

Chicken thighs, without bone and skin
Japanese
leek (negi*), leek, or green onion
Soya
sauce
Mirin* or sake*
Sugar
Honey or maple syrup
Small wooden spears

* This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.

Mix together 4 tablespoons of soya
sauce, 3 tablespoons of sugar, a little bit of honey or maple syrup, a little bit of
mirin and water, and heat it up until it's homogeneous.

Cut the
chicken thighs into about 3x2x2cm large pieces.

Put the
chicken pieces into the already prepared sauce, and let it stand for a while.

Cut the
leek or green onions in about 3 cm long pieces.

Spear three or four pieces of
chicken and some leek on each wooden stick.

Grill them, or use the oven at 200 degrees Celsius. (You may want to wrap the wooden sticks with aluminum foil; otherwise, they may burn off.)


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