Contents   •Yakitori Barbecue Chicken   •Tsukune Chicken Balls   •Japanese Pilaf

Yakitori Barbecue Chicken
Japanese Yakitori barbecue chicken can be seasoned in either of two ways: salt or sauce. A soy-based sweet sauce is typical and popular in Japanese dishes. The ratio of soy sauce, sake, sugar, and mirin or Japanese sweet rice wine is crucial. Here we will introduce a basic ratio of sauce.
Ingredients for four people: • Chicken, dark meat ··· 300g • Seasoning A:       Soy sauce ··· 30cc       Sake ··· 10cc       Sugar ··· 10g       Mirin ··· 20cc • Shichimi pepper ··· as necessary • Bamboo skewers Cooking surface: Grill pan		Method: 1) Remove excess fat between skin and meat. 2) Cut meat into bite-size pieces and skewer 4 to 5 pieces of meat per skewer. 3) Heat the grill, lightly spread oil, then place skewers on medium heat and grill. 4) Brown the surface of the skewered meat, turn over and cook until done. 5) Remove excess oil with cooking paper as necessary. 6) Add seasoning A to the pan and cook it on low heat until sauce thickens and becomes lustrous on the surface of meat.
Return to Top

Tsukune Chicken Balls
Ingredients for four people: • Minced chicken ··· 450g • Salt ··· 5g • Green onions ··· 20g • Egg ··· 1/4 (Break and lightly beat egg; use 1/4 of mixture) • Starch ··· 1.5g • Seasoning A:       Soy sauce ··· 30cc       Sake ··· 10cc       Sugar ··· 20g       Mirin ··· 10cc       Ginger juice ··· 10cc • Shichimi pepper ··· as necessary Cooking surface: Grill pan		Method: 1) Mix minced chicken and salt until whitish. 2) Add minced green onion, egg, starch, and ginger juice and mix well with meat. 3) Shape the mixture into meat patties around 3-4 cm in diameter and 2 cm in thickness. 4) Heat oil in a grill pan, brown one side of the meat patties, then the other side. 5) Remove excess oil with cooking paper as necessary. 6) Add seasoning A to the pan and cook it on low heat until sauce thickens and becomes lustrous on the surface of meat.
Return to Top

Japanese Pilaf
We will introduce how to cook Japanese pilaf or seasoned steamed rice with Yakitori barbecue and vegetables. As the rice isn't fried, Japanese pilaf is more healthful than western-style pilaf. We recommend cooking this dish when you have leftover Yakitori barbecue chicken, preparation of which is introduced above.
Ingredients for four people: • Yakitori barbecue chicken skewers ··· 4-5 • Gobo burdock root vegetable ··· 1 • Carrots ··· 20g • Chives ··· 1bundle • Rice ··· 280g • Seasoning A:       Water ··· 280cc       Soy sauce ··· 10cc       Sake ··· 15cc       Ginger juice ··· 5cc Cooking surface: Heavy pan with lid i.e. Fissler sauce pan, T-FAL pan.		Method: 1) Wash rice and soak in water for 30 minutes. 2) Drain well and put seasoning A, gobo burdock root vegetable, carrots, and Yakitori barbecue chicken on the rice in a pan. 3) Place lid on the pan, cook on high heat until it boils, then steam on low heat for 10 to 12 minutes.
Tips: • Do not stir ingredients in the pan until done. To cook properly, the rice should remain covered with water at the base of the pan while the vegetables on top of the rice are steamed. • After turning off the heat, stir rice well and leave it covered in the pan for 10 minutes. Rice will be done to the perfect degree of softness.
Return to Top