Yakitori


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Yakitori
Servings
people
Ingredients
sauce
Servings
people
Ingredients
sauce
Instructions
  1. Let’s make the sauce first. Put in sake, sugar and soy sauce at the same time, and heat the mix on high heat. When it boils, turn the heat down to medium. When small bubbles appear, the sauce is almost ready. Turn off the heat when the sauce becomes thick.
  2. As an addition, I will use chicken skin. The skin needs to be processed. Remove the skin, boil it with a pinch of salt, scrape fat off , and cut it into small pieces.
  3. Cut cabbage into big chunks. The texture of cabbage chunks go super well with Yakitori.
  4. Cut the leek into bite size pieces.
  5. Cut the chicken into bite size as well.
  6. Skewer the chicken and leek in whatever order you like.
  7. Heat a big pan on high heat and spread the vegetable oil. Spread the skewered chicken & leek on the pan, in sizzling oil. Sprinkle a tiny bit of salt to enhance the yumminess of the chicken. Pepper the chicken.
  8. And this process is important. Press the chicken onto the pan so that the oil can reach all the chicken pieces. The oil will make the chicken crispy.
  9. As I use a very big pan, I’m putting the skin and tofu on at the same time. Of course, you can fry each of them separately. Put the lid on and turn the heat down to medium. Wait until the color of the chicken changes from rawish pink to whitish.
  10. While waiting, press down the chicken once or twice.
  11. Time to fip it over. Turn the heat back up. Nice crisp brown color! Tofu also has an appetizing color!
  12. Sprinkle pepper on the chicken, and press, press, press. Turn the heat down to medium again, put the lid on.
  13. When both side of the chicken become brown, it is done. Turn off the heat and pour the sauce on.
Recipe Notes

In my hometown, people, after work, love to sit on a counter at a small yakitori place and enjoy this delicacy with ice cold beer.
I feel homesick when I smell this.