Chicken Yakitori

Chicken Yakitori

What is your favorite indulgence? One of mine would have to be eating out at Japanese restaurants. I used to eat out at Japanese restaurants here in Hawaii at least once a week. It was the highlight of my week…my reward for getting through the work week.

Sad to say, lately I’ve been trying to save money and have cut back on eating out. But I figured just because I can’t go out to eat Japanese food, doesn’t mean I still can’t have some of the dishes that I love. I had unagi don the other night, and now tonight I’m doing a recreation of the chicken yakitori from one of my favorite Japanese restaurants.

3 pieces chicken breast
1 green bell pepper
1/2 round onion
1/2 cup low sodium soy sauce
4 Tbsp sugar
1 Tbsp mirin (Japanese sweet cooking wine) or sake

Start by soaking about ten wooden barbecue skewers in a pan of water. Cut the chicken breast, green bell pepper, and onion into small bite sized pieces. Combine the soy sauce, sugar, and mirin or sake and marinate everything together in a bowl for at least 10 minutes.

While this is sitting, line a large broiling pan with foil. Make sure it’s a long piece so that you can fold the foil over the ends of the sticks to prevent burning. Skewer sticks with 2 to 3 pieces of each item and broil in the oven until browned. You’ll want to turn the sticks over half way through for even cooking.

While this is cooking, prepare a sauce for the yakitori. I used about 3 Tbsp of low sodium soy sauce, 2 tsp sugar, 2 tsp water, and a tiny dash of sesame seed oil. I put it in the microwave for about a minute to heat up and dissolve the sugar. Right before eating, spoon some of this sauce over the yakitori for additional flavor.

If I’m not entertaining or otherwise caring about appearances, I usually just marinate the ingredients then lay everything out on a foil lined pan omitting the whole stringing on sticks step. This is much faster and results in less stress (and poked fingers).

6 comments   -   February 13, 2008

1 rowena { 02.14.08 at 12:17 am }

Japanese restaurants….oh yes! I think you can imagine how “deprived” I feel because of the lack of decent japanese cuisine here. There are places in the larger cities like Milan, but I don’t feel entirely confident of getting the “real thing” because as it goes, authentic must yield to prevailing preferences of the dining public. I’ve met way too many italians that love sushi, but don’t like the wasabi sauce!

Can’t wait to go back home…

2 Emiline { 02.14.08 at 1:44 pm }

Mmm, delicious. You have to love food on a stick.
I’m having difficulty finding Mirin, believe it or not.
But like you said, you can use sake…which I know we have.

3 Kevin { 02.14.08 at 3:34 pm }

Chicken yakitori is simple, easy and tasty.

4 Ivy { 02.14.08 at 8:13 pm }

Nice to find your site. Healthy food is always welcome and this recipe looks so good.

5 White On Rice Couple { 02.15.08 at 6:42 pm }

We love yakitori of all sorts when we go to our local izakaya’s. But they can get expensive, that’s why we don’t eat there often. But we never thought of making it at home. WHY??!! Don’t know, but your post is good reminder to start.

6 made healthier { 02.16.08 at 12:38 am }

rowena –
I totally understand. After about 2 weeks in Europe I was dying for some Japanese food. We found a traditional looking Japanese restaurant in Paris near our hotel. While the food looked like what we get at home, it tasted very different.

Emiline –
Yes, sake should work just fine. And on many occasions I’ve made it without either, still tastes good!

Yes, yes, and yes! :)

Thanks, welcome to the site! 😉

White on Rice Couple-
I also love going to izakayas around town, but yes it does get expensive. I just recently started to try and recreate some of my favorite dishes at home so there will be more to come!

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