1 of 12 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (391g) Recipe makes 4 servings
Calories 566
Calories from Fat 211		(37%)
Amount Per Serving		%DV
	Total Fat 23.5g	36%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 9.7g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.3g
Cholesterol 160mg		53%
Sodium 3299mg		137%
Potassium 748mg		21%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 0.8g	3%
	Sugars 16.0g
Protein 58.8g		117%
detailed view... how is this calculated?

people who like this recipe also like:

Kartoffelpuree Meerrettich (Mashed Potatoes With Horseradish Cre

By: lazyme

Snickerdoodle French Toast

By: iewe

Anme's Apple Crumb Pie

By: Anme

Lemon Pepper Fish Greek Style

By: **Jubes**

Indian Cucumber Salad

By: *Parsley*

Yakitori ( Japanese Grilled Chicken Skewers)

Recipe #302806 | 30 min | 15 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Pneuma
May 8, 2008

a popular skewer dish in Japanese, chicken thighs, wings can also be used aside from the breast.

SERVES 4 , 25 skewers (change servings and units)

Ingredients

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes

Yakitori sauce

6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

Directions

1
Bring yakitori sauce to a boil for 5 min then set aside.
2
thread the chicken alternately with the green onions onto the skewers.
3
grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
4
baste the yakitori again and serve with left over sauce.

Questions about this recipe?

Featured Reviews for This Recipe

From: Peter J

On Mar 21, 2009

This was a tad sweeter than a traditional Yakitori but I loved that about the recipe and thought the basting plus sugar gave it a great slightly caramelized taste. The extra sweetness makes it go really well with a salad and makes for a great summer outdoor dish.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Crafty Lady 13

On Mar 9, 2009

This was a little different than the Yakatori Chicken I am used to at the Japanese restaurant, but had a great flavor and was very easy to make. I cooked these in my griddle skillet because we are in the middle of a thunderstorm. I basted them often so there was a good coating of sauce on the chicken. I had them with your Siu Mai or Siomai (Dim Sum Dumplings) Siu Mai (Dim Sum Dumplings) and steamed rice. Thanks for a great dinner, Pneuma. Made for March, 2009 Aussie/NZ Swap.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Rinshinomori

On Nov 19, 2008

These were ok, but we did not particularly care for this too much. The addition of chicken stock made Japanese yakitori unlike yakitori we are used to having. Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: 2Bleu (Bird&Buddha)

On Jul 14, 2008

Yummy! We used Sherry in lieu of mirin as it's what we had on hand. The sauce is so good! I used 1 large chicken breast cut up and got 3 skewers which we broiled in the oven. A keeper recipe. Thanks for posting.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 17 reviews