YAKITORI CHICKEN

YAKITORI CHICKEN

INGREDIENTS

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more

Sauce:

• 1 cup saki
• 1/2 cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce

Chicken and Scallions:

• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces

Optional garnish:

• Ground sansho pepper
• Japanese 7 spice powder
• * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

INSTRUCTIONS

1. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
2. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
3. Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
4. Serve yakitori with sansho and 7 spice to sprinkle on top.