by Kate Heyhoe
Serves 4 as appetizers; 2 as an entrée
Yakitori are the most addictive little Japanese skewers of grilled, seasoned chicken. Some versions of yakitori require the glaze to be cooked until thickened. In this version, the miso thickens, sweetens, and adds body to the sauce, eliminating the need to pre-cook it before grilling. Miso is soy bean paste which comes in several varieties, mirin is a sweet cooking wine, and both are found in Japanese or Asian markets. Miso is also sold in supermarkets, and you can substitute honey for the mirin if you like. Also, you'll need bamboo, wooden, or metal skewers for this dish. Be sure to soak bamboo and wooden skewers in water for 30 minutes before cooking to prevent them from burning.
3 tablespoons white miso
3 to 4 tablespoons mirin (or honey)
1 tablespoon soy sauce
1-1/2 pounds boneless, skinless chicken meat (preferably dark meat)
3 thick green onions, green and white parts cut into 1-inch lengths
6 ounces cleaned mushroom caps, stemmed
(such as crimini, shiitake, or button mushrooms)
1 green, red, or yellow bell pepper, cut in 1-inch pieces
1. Combine the miso, 3 tablespoons of mirin, and soy sauce in a mixing bowl. Taste—the mixture should be sweet and salty, but if overly salty, add another tablespoon of mirin. If you're planning to cook vegetables, set aside 2 tablespoons of the marinade separately.
2. Cut the chicken into 1-inch cubes. Dump into the bowl with the miso and coat thoroughly. Cover and refrigerate for 3 to 5 hours.
3. Pat the chicken pieces dry. Loosely thread them onto skewers, leaving enough space in between the pieces for the heat to penetrate. To cook, heat a grill or broiler until very hot. Cook the yakitori fairly close to the heat source, turning and basting occasionally, until golden and cooked through. To cook vegetables, coat the vegetables with the reserved marinade before cooking. Thread the vegetables in between the chicken pieces; grill or broil until chicken and vegetables are cooked through.
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Copyright © 2002, Kate Heyhoe. All rights reserved.
This page created 2002 and modified November 2006.
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