Yakitori – Assorted Japanese Grilled Skewers
6
Product(s) Used
Special Diet
Gluten-FreeCourse
Appetizer, Main CourseMain Ingredient
Chicken, VegetablesOccasion
Quick & Easy, Restaurant Favorites, Authentic Japanese, Cookouts, Entertaining, Kid-FriendlyIngredients
YAKITORI SAUCE OPTIONS
Tamari Tare:
- 3 tbsp San-J Tamari Soy Sauce
- 3 tbsp mirin
- 1½ tbsp sugar
Miso Tare:
- 2 tbsp miso paste choose soybean miso for gluten free
- 1 tbsp San-J Tamari Soy Sauce
- 1 tbsp sake
- 1 tbsp mirin
San-J Tamari Splash
- San-J Sweet Tamari Splash
- San-J Citrus Tamari Splash
- San-J Umami Tamari Splash
YAKITORI OPTIONS
Chicken Yakitori:
- 1 lb. chicken thighs cut into about 1-inch pieces
Tsukune (Japanese Chicken Meatballs):
- ½ lb. ground chicken
- 2 tbsp green onions chopped
- ½ tsp juice from grated fresh ginger
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp cornstarch
Negima (Chicken and Green Onion)
- ½ lb. chicken thigh cut into about 1-inch pieces
- 1 bunch thick green onion, white and light green parts cut into 1-inch pieces
Shishito Peppers:
- ½ lb. shishito peppers
Shiitake Mushrooms:
- ½ lb. fresh shiitake mushrooms
Directions
Tamari Tare:
- Add all ingredients to a small pot and heat it over low heat, stirring and cook until the sauce slightly thickens.
Miso Tare:
- Add all ingredients to a small pot and heat it over low heat, stirring to mix until the sauce slightly thickens.
Chicken Yakitori:
- Soak wooden or bamboo skewers in water for 30 minutes prior to grilling to prevent them from burning.
- Thread each skewer with 4 to 5 chicken pieces.Prepare a grill or heat a pan to medium heat. Lightly coat the hot grates or the pan with oil.Place the skewers on the grill and lightly sprinkle with salt. Cook ,turning the skewers, until the chicken is browned for about 10 – 12 minutes or the chicken is cooked through. Brush the Tamari tare over each skewer, turning, until the sauce is slightly caramelized. For a short cut, use SAN-J Sweet Tamari Splash in place of the Tamari tare.
Tsukune (Chicken Meatballs):
- Add all ingredients to a small bowl and mix thoroughly. With damp hands, divide the mixture into 6 and form into logs. Thread each tsukune log onto a skewer as if you are reforming and folding the tsukune around the skewer.Heat a pan to medium-high heat. Lightly coat the pan with oil. Place the skewers on the pan and lightly sprinkle with salt. Cook each side, turning until both sides are browned and cooked through, or until the tsukune’s internal temperature reaches 165°F.Brush the miso tare over each skewer, turning, until the sauce is slightly caramelized.For a short cut, use SAN-J Umami Tamari Splash in place of the miso tare sauce.
Negima (Chicken and Green onion):
- Soak wooden or bamboo skewers in water for 30 minutes prior to grilling to prevent them from burning.
- Thread each skewer with 5 to 6 pieces each of the chicken and green onion, alternating between the two. Prepare a grill or heat a pan to medium-high heat. Lightly coat the hot grates or the pan with oil.Place the skewers on the grill or the pan and lightly sprinkle with salt. Cook, turning the skewers, until the green onion and the chicken are slightly charred for about 10 – 12 minutes or the chicken is cooked through.Brush the Tamari tare over each skewer, turning, until the sauce is slightly caramelized.For a short cut, use SAN-J Sweet Tamari Splash in place of the Tamari tare.
Shishito Peppers:
- Soak wooden or bamboo skewers in water for 30 minutes prior to grilling to prevent them from burning.
- Thread 3 to 5 pieces of shishito peppers onto sets of 2 skewers, keeping skewers about 1 inch apart.Prepare a grill or heat a pan to medium-high heat. Lightly coat the hot grates or the pan with oil.Place the skewers on the grill or the pan and lightly sprinkle with salt. Cook, turning the skewers, for about 2 minutes each side, or until peppers are slightly charred. Serve with SAN-J Umami Tamari Splash or Citrus Tamari Splash.
Shiitake Mushrooms:
- Soak wooden or bamboo skewers in water for 30 minutes prior to grilling to prevent them from burning.
- Remove the stems and thread 2 to 3pieces of mushrooms onto each skewer.Prepare a grill or heat a pan to medium-high heat. Lightly coat the hot grates or the pan with oil.Place the skewers on the grill or the pan facing gill side up and lightly sprinkle with salt. Cook until the inside becomes wet with mushroom’s own juice. Sprinkle SAN-J Citrus Tamari Splash or Umami Tamari Splash over the juicy mushrooms and enjoy!
