Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, yakitori-style teriyaki chicken thigh. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Yakitori-Style Teriyaki Chicken Thigh is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Yakitori-Style Teriyaki Chicken Thigh is something which I’ve loved my whole life. They are fine and they look fantastic.
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. These chicken skewers are a classic food served at izakaya, Japanese-tapas style pubs, where frosty beer, tasty bites, and jolly Just like sushi and tempura, Yakitori in Japan is a serious business.
To begin with this recipe, we must prepare a few ingredients. You can have yakitori-style teriyaki chicken thigh using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Yakitori-Style Teriyaki Chicken Thigh:
- Get 2 Chicken thigh meat
- Make ready 2 Japanese leek (cut to 2-3cm)
- Prepare 1 for frying Oil
- Take 1 tbsp Sugar
- Take 2 tbsp Sake
- Prepare 2 tbsp Mirin
- Get 2 tbsp Soy sauce
- Get 1 Shredded nori seaweed
Yakitori is a Japanese skewered chicken, cooked on griller with either sweet soy sauce or just salt. 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.
Instructions 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!
It is a very popular appetizer at Yakitori bars and other bar-type restaurants in Japan. 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. At Hong Kong's Yardbird, the cooks don't just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually. 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.
So that is going to wrap it up with this exceptional food yakitori-style teriyaki chicken thigh recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
