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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 skewers 136g Recipe makes 8 skewers) |
||
| Calories 182 | ||
| Calories from Fat 78 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.7g | 13% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 47mg | 15% | |
| Sodium 1823mg | 75% | |
| Potassium 204mg | 5% | |
| Total Carbohydrate 10.5g | 3% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 7.4g | ||
| Protein 12.9g | 25% | |
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Ingredients
- 1 1/2 cups mirin
- 3/4 cup soy sauce
- 4 tablespoons sugar
- 1 garlic clove, pressed (optional)
- 1 lb boneless chicken thighs
- 1-2 green onions, in inch-long pieces (optional)
- 8 bamboo skewers
Directions
1
Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.2
Let cool slightly while you are preparing the chicken.3
Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.4
Thread chicken onto skewers, alternating with green onion if desired.5
Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
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Browse similar recipes by category
- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings
- Preparation > Presentation > Finger Food
- Occasion > Seasonal > Summer
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: BigRedChef
On Jun 22, 2009
Great recipe! Quick, easy & delicious. I'm a fan of any meat on a stick but this is some next level stuff. Made as written w/garlic but had to sub white wine for mirin. Grilled over medium heat & it turned out awesome. The sweet & salty chicken with the grilled onions is a perfect combo. Definitely a keeper.
From: ShortieNJ
On Jun 12, 2009
so easy and yummy...thanks for posting this. my boyfriend kept a little sauce to the side for dipping (wasn't necessary, but he loves his condiments)
From: Happy_Housewife
On Mar 26, 2005
Thanks for the recipe, mianbao! This is a great recipe! The yakitori was very close to the ones I had in Japan with my husband. My husband couldn't stop praising this dish I made for him! I marinated the chicken with some sea salt and ground black pepper before broiling them in the oven. I also used sake with additional sugar in replace of mirin. One warning though, don't use chicken breast as they are very dry after they are broiled in the oven. Will definitely make it again pretty soon!
From: Just Cher
On Mar 8, 2005
This is just like what I have gotten from our favorite Japanese restaurant. The only thing I did differently was only add 1tbs of the sugar as I found the mirin to be sweet enough. We really enjoyed this served with tempura and sushi rice. Thanks!
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