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).