Yakitori (Japanese-style barbecued chicken)

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Broadcast date:June 14, 2013

  • Meat
  • Seafood
  • Vegetables
  • Rice
  • Eggs
  • Beans & Tofu
  • Flour
  • Other

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Ingredients (Serves 4 )

For the negima (thigh meat & Welsh onion)
・250 g portion of chicken (thigh meat, with skin still attached)
・1 Welsh onion at least 1 cm in thickness (can be substituted with onion if unavailable)
・A little salt
・A little vegetable oil

For the tsukune (minced chicken balls)
・200 g minced chicken
・8 cm (20 g) piece of Welsh onion (can be substituted with onion if unavailable)
・½ knob root ginger (about 2 cm in size)
・1/3 teaspoon salt
・Pepper to taste
・2 teaspoons flour
・1 tablespoon water

For the basting sauce
・3 tablespoons soy sauce
・3 tablespoons sugar
・1 tablespoon water

Preparation

  1. Mix the ingredients for the sauce together in a small pan. Bring to the boil over medium heat; reduce to a gentle simmer for 1-2 minutes until thickened. Cool.
  2. For the negima, slice the Welsh onion into lengths of about 2 cm. Roll in a little vegetable oil. Cut open the chicken so that the piece is 1 cm in thickness; then cut into 2-3 cm pieces. Pierce a slice of Welsh onion on to a skewer, and then add a piece of chicken. Repeat until there are 2-3 pieces of Welsh onion and as many chicken pieces on each skewer. Sprinkle each side with salt.
  3. For the tsukune, place the minced chicken in a bowl, mix in the salt and pepper. Then add the flour, mixing until the meat has a sticky consistency. Lastly mix in the water. Finely dice the Welsh onion and ginger, and add them to the mixture. Roll into balls about 2 cm in size. Bring a pan of water to the boil. Simmer the balls for 4-5 minutes, then drain. Place 3-4 balls on each skewer.
  4. Heat a wire rack over a gas flame. Lay the skewered ingredients on the rack. When done on one side, turn and do the other side. The chicken should be cooked through and the chicken balls should have turned a golden brown. Remove to a plate, and baste with the sauce.

Catch of the Day

The Different Varieties of Yakitori

Different cuts of chicken are used in yakitori, such as the skin, cartilage, liver, gizzard, and heart.  Each has its own distinctive flavour and texture, and is also very nutritious.  The cartilage is nicely crunchy and low in calories, while the liver is smooth on the tongue and rich in iron.  The gizzard has a bouncy texture on account of all that muscle tissue.  A visit to a yaki-tori restaurant in Japan is an opportunity to sample the different varieties of yaki-tori and discover the ones you like.

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