Best 6 Chicken Yakitori With Scallions Traditional Style Japanese Kebabs Recipes
**Chicken Yakitori with Scallions: A Taste of Traditional Japanese Skewers**
Yakitori, a beloved Japanese street food, is a delightful culinary experience that combines succulent chicken and crisp scallions on skewers, grilled to perfection. This traditional dish is not only easy to make but also offers a burst of flavors in every bite. Join us as we explore the secrets of authentic yakitori, taking you on a journey through two delectable recipes that capture the essence of this iconic Japanese treat. From the classic chicken yakitori with its savory tare sauce to the unique rendition using chicken thighs and a zesty yuzu kosho sauce, these recipes promise an explosion of flavors that will tantalize your taste buds.
**Recipe 1: Classic Chicken Yakitori with Tare Sauce**
This recipe stays true to the traditional yakitori experience, featuring tender chicken pieces marinated in a flavorful blend of soy sauce, sake, and mirin, then grilled and glazed with a rich and savory tare sauce. The result is a perfect balance of sweet, salty, and umami flavors that will leave you craving more.
**Recipe 2: Chicken Yakitori with Yuzu Kosho Sauce**
For those who prefer a more vibrant and tangy twist, this recipe introduces the magical yuzu kosho sauce. Made with a combination of yuzu zest, green chili peppers, and salt, this sauce adds a delightful citrusy kick to the grilled chicken, creating a harmonious blend of flavors that will awaken your senses.
**Yakitori Dipping Sauces: A World of Flavors**
Yakitori is often served with a variety of dipping sauces, each offering its own unique flavor profile. From the classic tare sauce, with its salty-sweet balance, to the spicy and tangy yuzu kosho sauce, and the refreshing ponzu sauce, made with citrus and soy sauce, these dipping sauces elevate the yakitori experience, adding layers of flavor and texture.
**Tips and Techniques for Perfect Yakitori**
To achieve the perfect yakitori, it's essential to select high-quality chicken, marinate it properly, and grill it over high heat to ensure a tender and juicy interior with a slightly charred exterior. Additionally, using bamboo skewers soaked in water prevents them from burning during grilling.
**Yakitori: A Culinary Journey into Japanese Tradition**
Yakitori is more than just a dish; it's a culinary journey into Japanese tradition. Whether you prefer the classic chicken yakitori with tare sauce or the vibrant flavors of chicken yakitori with yuzu kosho sauce, these recipes offer an authentic taste of this beloved Japanese street food. So, gather your ingredients, fire up the grill, and embark on a delightful adventure with chicken yakitori.
YAKITORI (JAPANESE SKEWERED CHICKEN)
Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.
Provided by Yumiko
Categories Main
Time 2h15m
Number Of Ingredients 13
Steps:
- Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g
YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE
Glazed in a homemade Yakitori Sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You'll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It's great for grilling outdoors or under the broiler.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 2 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
YAKITORI (JAPANESE CHICKEN SKEWERS)
Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.
Provided by Michael Ruhlman
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
- Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
- Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
- Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
- Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.
CHICKEN HEART YAKITORI SKEWERS
Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.
Provided by Jet Tila
Time 40m
Yield 15 to 20 skewers
Number Of Ingredients 10
Steps:
- For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
- For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
- Put the skewers in one of tare basting sauces while you heat the grill.
- Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
- Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
- Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
JAPANESE CHICKEN, WATER CHESTNUT, AND SCALLION YAKITORI
Steps:
- Make the marinade:
- In a saucepan whisk together the soy sauce, the Sherry, the sugar, the gingerroot, the garlic, the salt, and pepper to taste and bring the mixture to a boil over moderate heat. Simmer the mixture for 5 minutes, or until the sugar is dissolved, and let the marinade cool.
- On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2 water chestnuts, skewering the water chestnuts carefully so that they do not split and beginning and ending with the chicken. In a large shallow baking dish arrange the kebabs in one layer, pour the marinade over them, and let the chicken marinate, covered and chilled, turning the kebabs once, for 30 minutes. Arrange the kebabs, reserving the marinade, in one layer on an oiled rack of a broiler pan and broil them under a preheated broiler about 4 inches from the heat, basting them with the marinade for the first 6 minutes, for 10 to 15 minutes, or until the chicken is cooked through. Discard any remaining marinade.
Tips:
- Choose high-quality chicken thighs: Look for organic, free-range chicken thighs for the best flavor and texture.
- Use wooden skewers: Wooden skewers need to be soaked in water for 30 minutes before grilling to prevent burning.
- Marinate the chicken: Marinating the chicken in the soy sauce, sake, mirin, and brown sugar mixture for at least 30 minutes, or up to overnight, helps tenderize and flavor the chicken.
- Grill the chicken skewers over medium-high heat: This will help to prevent the chicken from drying out.
- Baste the chicken skewers with the marinade: Basting the chicken skewers with the marinade while they are grilling helps to keep them moist and flavorful.
- Serve the chicken yakitori with your favorite dipping sauce: Some popular dipping sauces for chicken yakitori include teriyaki sauce, tare sauce, and yakitori sauce.
Conclusion:
Chicken yakitori is a delicious and easy-to-make Japanese dish that is perfect for a party or a weeknight meal. By following these tips, you can make sure that your chicken yakitori turns out perfectly every time.
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