Yakitori

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.

2. 2

   Thread the chicken pieces onto the skewers, about 3-4 pieces per skewer, ensuring they are not too tightly packed.

   Ca. 5 min.

3. 3

   Prepare the tare sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar.

   Ca. 2 min.

4. 4

   Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for about 5-7 minutes, until the sauce slightly thickens to a syrupy consistency.

   Ca. 7 min.

   Kokkens note: Be careful not to reduce it too much, as it will thicken further upon cooling.

5. 5

   Preheat your grill to medium-high heat. If using a charcoal grill, aim for medium-hot coals.

   Ca. 5 min.

6. 6

   Place the chicken skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and lightly charred.

   Ca. 12 min.

7. 7

   During the last few minutes of grilling, brush the skewers generously with the tare sauce on all sides. Continue to turn and brush until the sauce is caramelized and glossy.

   Ca. 3 min.

   Kokkens note: Be careful not to burn the sauce due to the sugar content.

8. 8

   Remove the yakitori from the grill and serve immediately, garnished with chopped green onion if desired.

   Ca. 1 min.