Yakitori party

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 260, total fat 15 G., saturated fats 4 G., proteins 21 G., carbohydrates 8 G., fiber 1 G., cholesterol 75 mg, sodium 1292 mg, sugar 5 G.

"I absolutely love yakitori," admits Justin Warner. "My wife and I even have little containers where we put the 'condemned' skewers so we can keep track of who ate the most. What's most wonderful about yakitori, in my opinion, is that you can use all parts of the chicken, even the skin and cartilage, which many people simply throw away. But if you're not a fan of cartilage like me, you don't have to make it."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tare

2 cups soy sauce
0.5 cup mirin
0.5 tbsp. maple syrup
3 tablespoons coarse salt
1 tbsp freshly ground black pepper
2 tsp. monosodium glutamate
8 crushed garlic cloves
2 onions, cut into quarters
1 thumb-sized piece of fresh ginger, cut into coins

Yakitori

2 whole chickens, including giblets
1 bunch green onions, cut into 4cm pieces, optional
1 tbsp wasabi powder
1/4 cup furikake with ume
Lemon wedges for serving
Special equipment: large stovetop pressure cooker; charcoal grill; 24 wooden skewers, soaked in water for 30 minutes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken, rice wine, green onions

Cooking the dish according to the recipe:

Preheat a charcoal grill or conro to medium-high heat.
Tare:

Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onion, and ginger in a large pressure cooker. Cover and cook over medium-high heat until pressure builds, then immediately turn off the heat and let the pressure drop for 10 minutes. Strain the sauce and set aside until ready to use.

Yakitori:

Discard the chickens, discarding the giblets: remove the thighs, oysters, legs, breasts, skin, tail, wishbones, and wings. If desired, remove the keel bone, soft kneecaps, and neck meat. Remove the meat from the thighs. Cut the thighs and breasts into small pieces. Cut the skin into strips approximately 1 cm wide.
Thread similar pieces onto skewers together. Thread larger pieces, such as wings, onto two skewers. If desired, thread green onions onto the skewers along with the chicken.
In a small bowl, combine wasabi powder with 1 tablespoon coarse salt and set aside.
Rub or sprinkle each skewer with desired seasonings: salt, wasabi-salt mixture, furikake, or tare. A combination of seasonings is also possible.
Grill the kebabs over the coals until done. Season with pepper and serve with lemon wedges.

Air fryer:
If you're cooking the skin on skewers, you'll get a crispier result by air frying it. Cook at 200°C (400°F) for about 8 minutes. You can also grill the finished skin for a smoky flavor.