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Sake-Shochu-Manual.today Yakitori
(broiled chicken) Home Books Recipes-p1 Recipes-p2 Health
Benefits 4Wellbeing Glossary ReachUs Yakitori (broiled chicken)
Materials For marinating and tare: ½ cup soy sauce ½ cup mirin ¼ cup sake ¼ cup water 2 tablespoon shiokoji if available 2 teaspoon sugar Main ingredients: 1 pound boneless chicken, cut to bite size 8 green onion, cut to 2 inch long Tool Banboo skewers Cooking In a ziplock bag, mix the materials for marinating and tare. Put the cut chicken and close the zip lock. Place it at a warm temperature up to 40 C or 104 F for 2 to 4 hours. A place of this condition can be found easily in the oven: turn on the oven for baking at 350F, and turn off 2 minutes later. Ovens are well insulated, so the temperature keeps very well. Put the chicken in the ziplock in the oven and keep staying there for 4 hours. If the temperature of the oven comes down in a couple of hours, repeat truning on for 2 minutes and turn off. Pour the marinating liquid to a sauce pan and heat until the volume reduced to a half. After it cools down, add a teaspoon of cornstarch and mix well. Heat at a low intensity until the liquid becomes viscous. This is tare. Put bamboo skewer through chicken and green onion alternatingly. Put them on a cooking tray, and broil in the oven at a high temperature. Take out of oven every five minutes and coat the chicken and onion with the tare using a brush. Stop broiling when the chicken and onion are slightly browned. |
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