Yakitori literally translates to "grilled bird" so
it is traditionally made of chicken. no surprise.
marinating it in a teriyaki sauce. You can use your favorite bottled
teriyaki sauce or make your own simply by adding the ingredients below.
Ingredients:
about 1/2 cup soy sauce
1/2 cup chicken broth
1/4 cup or to your liking of sweetener (Agave nectar, Splenda, Sugar)
4 gloves of garlic mashed up
minced up ginger (about a tsp or so)
splash or (1 tsp sesame oil) toasted sesame oil is best for this recipe
mix these ingredients and heat it on the stove until it starts to boil.
Combine in a little bowl/cup equal parts of warm water
and cornstarch about 1 TBS and add the combined mixture
of corn starch and water into the sauce as a thickener.
Before you brush this sauce on your raw chicken....
save some sauce for dipping in a clean separate container.
You NEVER want to use sauce that has touched raw chicken
EVER EVER NEVER EVER.
You can throw the cut chicken into the the sauce
and then skewer the Yakitori with 2-3 inch pieces of
cut scallions in between the chicken pieces.
Don't forget to soak your skewers if you are using wooden ones.
It can be helpful to use 2 skewers per Yakitori stick for
extra support for the chicken pieces depending on the
size and to prevent spinning when you turn the chicken
over on your grill. You can also put these in the oven as well.
I recommend putting them on broil. Make sure you leave
the oven door propped (you know how your oven door
has a stop...maybe 3-5 inches or so and stays open all by itself)
It's for the purpose of the room temperature air circulating
into the oven on that high broil setting. If you have an oven
that has a "convection" setting forget everything about
leaving the oven door open.
