Yakitori
Yakitori (焼き鳥) is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt
INGREDIENTS
- Fillet of chicken breast - 1
- Chicken breast with bone - 1
- Japanese thick chives (futonegui) - 2 stems
- Shoyu - 1 cup
- Mirin - 1/4 cup
- Sake - 1/4 cup
- Sugar - 1/2 cup
- Cornstarch
- 3 tablespoons (dissolved in water)
- Aji-no-Moto - little
DIRECTIONS
- Boning the chest. Cut the filet into small slices and reserve, bring the bone to the oven to toast.
- Take to heat in a pan with 2 glasses of water and leave to boil until the water reduces by half. Remove the bone and to the reduced broth add the Shoyu, the Mirin, the Sake, the Sugar and the Aji no Moto.
- Bring this mixture to a boil. Separate enough for the Yakitori. When it boils, add the cornstarch dissolved; stir until thick. Remove from heat and reserve.
- Skew the steaks in the following order: chicken, chives, chicken. The chives should be cut to size 2.5cm.
- After skewers, grill on both sides. Put them on a platter and cover with the sauce
- The remaining broth without the cornstarch should be kept in the refrigerator.
