Japanese-Style Yakatori

Equipment & Ingredients:

8 large metal (or bamboo skewers, soaked in water for at least one hour)
SAUCE:
1 cup saki
1/2 cup Mirin
2 TBSP *Simply Asia “Sweet Ginger
Garlic” seasoning
*(or, if you prefer, use 2 TBSP minced garlic with a little grated ginger, taste)
1/2 tsp crushed red pepper flakes
2 TBSP granulated white cane sugar
1/2 cup Tamari sauce
CHICKEN & VEGETABLES
2 pounds boneless, skinless chicken
thighs, cut into bite-sized
pieces
4 large sweet peppers, in different 4
colors & cut into large
chunks
1-2 large bunches of scallions, cut
crosswise into large chunks

Directions:

Heat the grill at least a half hour before cooking, so it’s nice and hot. Thread chicken, sweet peppers and scallion pieces on to the skewers, alternately, beginning
and ending with chicken pieces.
In a small pot combine the saki, mirin, seasoning, red pepper, sugar and Tamari sauce. Simmer for 5-10 minutes, until sauce is slightly thickened.
Grill the chicken on the skewers for a couple of minutes and then brush with sauce on both sides. Grill for about 10 minutes, brushing with sauce every 2 minutes, until the chicken is thoroughly cooked.
Optional, sprinkle skewers lightly with additional Sweet Ginger Garlic Seasoning before serving.

2 thoughts on “Japanese-Style Yakatori

  1. I’m going to try and remember to get the ingredients to take up to camp at the end of the month and try this on the grill 👍
    How should I adjust for the hot pepper ?

    Liked by 1 person

    1. I would say no, since I do not consider them hot at all but, that being said I don’t think it would harm the overall taste if you decide to omit the red pepper flakes. I think the saki does more to distinquish the yakitoti marinade from a teriyaki marninade. Enjoy❣

      Liked by 1 person

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