Yakitori (Japanese-Style Satay)
Yakitori (Japanese-Style Satay)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, yakitori (japanese-style satay). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Yakitori (Japanese-Style Satay) is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Yakitori (Japanese-Style Satay) is something which I have loved my whole life.

Yakitori or 焼き鳥 in Japanese language, is a type of skewered chicken in Japanese cuisine. Preparation of yakitori involves skewering the meat with sticks. In case you're wondering, yakitori is basically Japanese-style satay comprising of meats, seafood and vegetables grilled over fire.

To get started with this particular recipe, we must prepare a few components. You can cook yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Yakitori (Japanese-Style Satay):
  1. Prepare 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
  2. Take 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
  3. Get 1-2 leeks
  4. Get For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

Japanese satay is quite hits and claims as the first Japanese Sate seller in Indonesia is Oppai Yakitori. The name of this eating place has become the spotlight of young people in Jakarta. Yakitori is a japanese chicken satay with tare sauce. Yakitori is a Japanese dish where chicken meat is cut into small pieces, skewered on bamboo sticks and grilled.

Instructions to make Yakitori (Japanese-Style Satay):
  1. Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
  2. Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
  3. You can cool it and keep it in the fridge for about a week. Or use it right away.
  4. Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five.
  5. Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!

There are usually several pieces on each skewer (anywhere from one to five), which are seasoned and cooked on an open-fire grill. It is a favorite dish of many, and a must-try when in Japan. Japanese Chicken Kebabs, Grilled, Sauced and Served with a Cold Beer. So for many a quick snack and a beer before leaving the city has become a tradition and one of the best places to go is one of the thousands of Yakitori stands scattered all over Japan. A selection of yakitori from NYC's Ootoya.

So that’s going to wrap it up with this exceptional food yakitori (japanese-style satay) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!