Chicken skewers covered with a sweet-and-sour sauce and grilled over charcoal, yakitori(焼き鳥)are a popular dish found in Izakayas (Japanese pubs), at festivals and as street food. Traditionally known askushiyaki (串焼き), all skewered and grilled foods (including meats, seafood and vegetables) are now more commonly known as yakitori given the popularity of chicken as the main ingredient. Everything from the breast, thigh, wing, skin, liver and cartilage can be used.The versatility of this dish makes them perfect with various pairings, including the Yuzu Misofrom our Creative Beginnings: Redefining "Wa" Care Package.
- 200 g boneless chicken thighs
- 1 negi (green onion)
For the sauce:
- 2 tbspYuzu Miso
- 2 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- In a pot, combine theYuzu Miso, sake, mirin and sugar. Mix and heat, stirring occasionally until blended.
- Cut the chicken thighs and negi into small pieces, suitable for skewers.
- Alternate placing the chicken pieces and the negi on skewers (bamboo skewers are traditionally used but steel or other materials also work).
- Heat the grill and once hot, add the skewers.
- Grill both sides until the chicken is cooked, brushing them with the Yuzu Miso sauce. Remove and serve hot. Paris great with a cold glass of beer!
Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento