You might have eaten the regular yakitori chicken (grilled chicken skewers) which are either seasoned with salt or glazed with a savory-sweet sauce at Japanese izakaya restaurants before. This recipe will offer you a different yet delicious version of yakitori! I cook this so often that I started ditching the wooden skewers even!
Marination typically requires hours, this recipe is so easy that you can simply mix the ingredients all together and pan fry immediately! It works very well on the barbecue stove too!
| INGREDIENTS (2 Servings) | |
|---|---|
| Chicken Thigh Meat | 2 Pieces (1lb / 450g) |
| [MARINATE] Cooking Rice Wine | 1 Teaspoon |
| [MARINATE] Soy Sauce | 1 Teaspoon |
| [MARINATE] Roasted Sesame Oil | 1 Teaspoon |
| [MARINATE] Sugar | 2 Tablespoons |
| [MARINATE] Miso | 2 Tablespoons |
| [MARINATE] Crushed White Sesame Seeds | 2 Tablespoons |
| [MARINATE] White Sesame Seeds | 1 Teaspoon |
| [MARINATE] Grated Garlic | 1 Teaspoon |
DIRECTIONS
- De-skin the chicken meat and cut into bite size pieces.
- Mix chicken pieces together with all the [MARINATE] ingredients and mix well.
- Put some oil in a frying pan under medium heat, add the chicken to the pan to cook.
- When the meat turns golden brown on both sides and is thoroughly cooked through, serve immediately.
- DŌZO!
Recipe adapted from [here]
DŌZO by estellicious cooking 