Yakitori

bobbyb

Tried something different with chicken last night.. Yakitori.. Japanese style chicken kabobs. This was from Raichlen's book "Planet Barbecue".

Basically you make a dipping sauce with chicken stock, soy, mirin, and add smashed scallions, ginger and garlic. Cut the chicken into small pieces, skewer, cook on a hot fire and dunk the skewers in the sauce several times during the cook.

Came out good, IMHO.

lowercasebill

http://www.google.com/imgres?imgurl=http://www.asianfoodgrocer.com/img/prods/aaa/21/08295_300.jpg&imgrefurl=http://www.asianfoodgrocer.com/product/bankansan-yakitori-sauce-7-4oz&h=350&w=350&sz=30&tbnid=rsUGxVin5BUVsM:&tbnh=120&tbnw=120&prev=/images%3Fq%3Dyakitori%2Bsauce&zoom=1&q=yakitori+sauce&hl=en&usg=__dbhgeb22YT3nAlax3C_vKWYtST0=&sa=X&ei=iSsrTYvwFIX6lweK4r3KAQ&ved=0CDgQ9QEwBQ

hope the link works it is my favorite yakitori sauce that i have not been able to duplicate,, most of the online reicpes are nothing more than standard teriyaki sauce. this stuff is different and better [imho]
i cook yakitori at the fests and it is always well received
bill

Monty Burns

Wow looks delicious! I will have to give it a try.

Richard Fl

I can not open the link, but have been doing this recipe since the '80's.

Marinade, Soy, Teriyaki, Sauce, #3, Richard Fl


INGREDIENTS:
1/2 Gal. Soy Sauce, Get Kikkoman, others have too much salt
3/8 Cup Sesame Seeds, White
2 1/2 Cups Vinegar, 1/2 Balsamic, 1/2 White
1 1/4 Cups Chili Paste, Red Hot, Korean
1/2 Cup Pepper, Black, Ground
1/2 Cup Sugar, Turbindo
3/8 Cup Garlic, Minced
1/4-1/2 Cup Olive Oil
10 Ozs Sweet/Sour Sauce -OR- Sweet Chilli Sauce, Thai
1/4 Cup Chili Oil
1/4 Cup Sesame Oil
1/4 Cup Crushed Red Pepper Flakes
2-3 Tbs Fine Chopped Fresh Ginger, I used microplane
1 Lbs. Garlic Chives or Scallions, Sliced Thinly, add at end of cooking.
1/2 Stick Butter, add at end of cooking (Optional)
1/2 Cup Fish Sauce (optional)




Procedure:
1 Mix all except garlic chives/scallions and butter, if using, in a large heavy pot. Bring to a boil, reduce to a simmer and cook. 1-2 hours, stirring occasionally. Goal is to reduce the volume by 30% apprx. Cool, add garlic chives/scallions. Keeps a long time in a container in refrigerator. Over a year. Great as a marinade, substitute for worchestire sauce, yakitori sauce or a dipping sauce for wontons, pot stickers.


Yield: 5 Quarts+1 Cup

Recipe Type
Marinade

Cooking Tips
This will wake up your sinuses. For less heat adjust the hot ingredients. For a thicker sauce add some more sweet & sour or sugar.

Recipe Source
Source: Richard Howe, 2010/08/02

eenie meenie

Bobby, your yakitori looks delicicous! Yum.

bobbyb

bill, thanks for the info. Will give it a whirl next time.

bobbyb

Thanks for posting, Richard,.

Mr Holloway

Excellent plate shot
This sounds tasty
Thanks for the post

Shane

smbishop

Thank you Bill and Bobby, Yakitori on the to do list!