Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, yakitori-style teriyaki chicken thigh. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Yakitori-Style Teriyaki Chicken Thigh is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Yakitori-Style Teriyaki Chicken Thigh is something that I have loved my entire life.
Chasing perfect yakitori—Japanese-style grilled skewered chicken—is a lifelong, full-time pursuit You'll find chicken breast, chicken tenderloin, chicken breast cartilage, thighs skewered on their My tare is very similar to our teriyaki sauce, with the sole exception of the few aromatic vegetables. This is the second video in the weekly How to make Yakitori at Home series. In this video I'll show you the steps and explain my method of making various.
To get started with this particular recipe, we have to first prepare a few components. You can have yakitori-style teriyaki chicken thigh using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Yakitori-Style Teriyaki Chicken Thigh:
- Prepare 2 Chicken thigh meat
- Make ready 2 Japanese leek (cut to 2-3cm)
- Get 1 for frying Oil
- Prepare 1 tbsp Sugar
- Prepare 2 tbsp Sake
- Take 2 tbsp Mirin
- Take 2 tbsp Soy sauce
- Take 1 Shredded nori seaweed
You don't marinate chicken before grilling yakitori. The sauce is easy to make and once you put the meat onto skewers, just grill them and baste the sauce from time to time. Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce. It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan.
Steps to make Yakitori-Style Teriyaki Chicken Thigh:
- Lightly rinse the chicken, and blot dry with a paper towel.
- Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
- Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
- Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
- Cut the chicken into bite-sized pieces and transfer to a serving plate.
- Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
- Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!
A lot of Yakitori bars grill their chicken on a charcoal grill, and the tasty smells of grilled meat and smoke come out to the street to attract customers. Yakitori is great Japanese street food. Bite-sized pieces of chicken are threaded onto bamboo skewers, grilled over a charcoal flame and basted with tare, a teriyaki-style glaze. Hungry commuters, scurrying home at the end of the day, buy yakitori from vendors outside train stations and gobble. Sylvan Mishima Brackett makes these flavorful Japanese chicken Chicken Yakitori. "Korean-style horumon stalls are big in Tokyo," says Andrew Zimmern.
So that’s going to wrap this up with this special food yakitori-style teriyaki chicken thigh recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
