2 bunches scallions (about 12), cut into 1-inch lengths
One 4-inch piece of fresh ginger, peeled
Vegetable oil, for brushing
Instructions
In a saucepan, bring the water and seaweed to a simmer. Add
the bonito and return to a simmer. Remove the pan from the
heat and let stand for 3 minutes. Strain the broth into a large
saucepan. Add the sake, soy sauce, mirin and sugar to the
broth and boil over moderately high heat, stirring occasionally,
until slightly thickened, 45 minutes
Meanwhile, soak 16 bamboo skewers in water for 20 minutes;
drain. Alternately thread the chicken and scallions onto the
skewers.
Finely grate the ginger into a small, fine strainer set over a bowl.
Press the juice from the ginger; you should have 2 tablespoons.
Light a grill. Brush the chicken and scallions with oil and grill
over moderate heat, turning, until just cooked through, 10
minutes. Just before removing them from the grill, brush the
skewers with the ginger juice and soy glaze. Serve, passing more
glaze for dipping.
Originally Submitted
6/30/2011
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