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yakitori
This is a Japanese classic. The name literally means 'fried chicken' but yakitori is not deep-fried; rather it is cooked over an open grill or, if you have one, a hibachi. The marinade is used only for basting. And don't forget to soak the bamboo skewers in water to prevent burning, and to oil the grill so the yakitori won't stick!
Makes 2 servings
MARINADE
1/4 Cup Mirin
1/2 Cup Sake
1/2 Soy sauce
1 Tbs Sugar
12 oz Chicken, boneless
8 oz Chicken livers
12 Shiitake mushrooms
4 Green onions
16-32 Bamboo skewers
1 Lemon, wedged, for garnish
Mix the mirin, sake, soy sauce
and sugar over high heat;
bring to boil. Reduce heat
and simmer until liquid is
reduced to about one Cup (app.
10 minutes). Reserve sauce.
Soak bamboo skewers in water
until needed -- about 30 minutes.
Meanwhile, prepare the
yakitori ingredients. In warm
water, soak dried shiitake
mushrooms for 30 minutes. Cut
chicken into bite-size
portions. Slice livers in
half; place in cold water,
cover and let stand 5 minutes;
drain and pat dry. Remove
mushrooms from water, cut off
stems and discard, then cut a
cross-hatch into each cap.
Cut each green onion in 1-inch
lengths.
Prepare grill before
assembling the yakitori.
Coals should be white hot
before cooking. Assemble
yakitori by threading each
skewer separately with
chicken, green onions or
mushrooms.
Grill until done, basting the
yakitori several times while
cooking. Serve with steamed
rice and miso soup.
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