YAKITORI CHICKEN

YAKITORI CHICKEN

chicken Japanese main course

Japanese-style grìlled chìcken and scallìon kebabs

INGREDIENTS:

• 8 12-ìnch or 16 8-ìnch bamboo skewers, soaked ìn water for 1/2 hour or more

Sauce:

• 1 cup sakì
• 1/2 cup mìrìn
• 2 garlìc cloves, pressed
• 1 teaspoon mìnced fresh gìnger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce

Chìcken and Scallìons

• 2 pounds boneless skìnless chìcken thìghs, cut ìnto bìte-sìzed (3/4-ìnch) pìeces
• 1 bunch scallìons (the thìcker the better) cut crosswìse, ìnto 3/4 ìnch pìeces
• Optìonal garnìsh:
• Ground sansho pepper
• Japanese 7 spìce powder
• * ìf you can’t fìnd sancho or 7 spìce, you may have better luck fìndìng szechuan pepper. ìn a pìnch, a sprìnklìng of salt and fresh ground black pepper wìll do.

INSTRUCTIONS:

1. Heat the grìll. Thread chìcken and scallìon pìeces onto the skewers, alternately
2. Make the Sauce: ìn a small pot combìne the sakì, mìrìn, garlìc, gìnger, red pepper, sugar and soy sauces. Sìmmer for 5-10 mìnutes, untìl sauce ìs reduced by about one quarter.
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