Yakitori Chicken



Yakitori chicken

 

Yakitori is chicken (tori), cooked in a teriyaki sauce. Add the ginger if you like that flavour, otherwise omit.

4 boneless chicken thighs (about 500g), skin on
2 tablespoons oil
4 tablespoons soy sauce
4 tablespoons mirin
1 tablespoon freshly grated ginger, optional
spring onions (naga-negi), finely sliced to serve

1.       Heat oil in fry pan. Add chicken, skin side down, and cook until skin is browned.

2.       Mix together the soy sauce, mirin and ginger (if using) to make the teriyaki sauce, and pour over the chicken pieces. Turn heat to medium low and cook chicken on both sides.

3.       When cooked, remove from pan and cut into thick slices with a sharp knife, so that it can be easily eaten with chopsticks.  Serve with rice, miso soup and a salad or vegetables.

Cooked yakitori on a chopping board ready to be sliced into thin strips before serving

Variation 1: Add a handful of sliced mushrooms (western or shiitake) to the pan in step two.

Variation 2: The yakitori can be served over a large bowl of rice "domburi" style.
Variation 3: Cut chicken into bite sized pieces and thread onto skewers, marinate with the sauce and grill or BBQ.  This kind of yakitori is often sold at street stalls and fairs.