Yakitori is a very popular grilled chicken or non-chicken skewers. To me, this is a Japanese-style satay 🙂
Yakitori is a fun food for entertaining for sure. From young (exception to the little people who still doesn’t know what bamboo skewers can do to your eyes) to old, I’d imagine people will like this. Yakitori is also a popular pub food that can be found all over in Japan.
Yakitori can be prepared with just salt or grilled with a teriyaki sauce. I personally vote for teriyaki sauce. To me, that’s what makes yakitori different from eating other type of satay. I never thought I’d made my own teriyaki sauce, however, it was super duper easy. The teriyaki sauce can be used on beef, fish pork or even vegetables. My husband never had yakitori before and he was happy he had some the other day.
- To prepare the teriyaki sauce: put the soy sauce , mirin, and superfine sugar into a small saucepan and gently cook for 20 minutes. Skim the surface of any scum and set aside
- Cut the chicken into 1 inch-square pieces. Wash the leeks, dry and then cut into 1 3/4-inch lengths. Soak the bamboo skewers in water for a few minutes to stop them from burning during cooking. You may need to trim off 2-3 inches of the skewers so they fit in the skillet
- Thread the chicken and leeks onto the skewers, alternating between the chicken and the leek pieces
- Put a little oil into a large skillet and when well-heated, add the skewers and fry until nicely browned and cooked through. You can also cook these skewers on a barbecue or simply broil them
- When the chicken and leek skewers are ready to serve, coat them in the teriyaki sauce or alternatively sprinkle with salt and pepper. Arrange on a large plate and serve