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Japenese Chicken Kebabs (Yakatori) Recipe

   
 

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     Japenese Chicken Kebabs (Yakatori)

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1/3 cup tamari
1/4 cup sake
3 Tbs. mirin
2 Tbs. coconut or dark brown sugar
2 Tbs. honey
1 Tbs. finely grated fresh ginger
1-1/2 lb. boneless, skinless chicken thighs, cut iinto 1-1/2-inch pieces (about 36)
12 medium scallions, white and light green parts cut crosswise into 1-1/2-inch pieces (36 pieces)
36 small shiitake mushrooms, stemmed
 
Vegetable oil, as needed
12 12-inch skewers (soaked in water for 30 minutes if wooden)
1 tsp. toasted sesame seeds

Instructions
Combine the tamari, sake, mirin, sugar, honey, and ginger in a 1-quart saucepan; bring to a boil over medium heat, whisking until the sugar dissolves. Remove from the heat and cool completely. In a medium bowl, toss the chicken with the marinade. Cover and let sit for 30 minutes. Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling. Remove the chicken from the marinade. Return the marinade to the saucepan, bring to a boil, and then turn the heat down to low and simmer until slightly thickened, 5 to 7 minutes. Remove from the heat and set aside.
Alternately thread 3 pieces of chicken, 3 shiitake, and 3 pieces of scallion onto each skewer, leaving a little space between pieces. Oil the grill grate. Grill the skewers until grill marks form, 2 to 3 minutes. Turn, baste the cooked side with the sauce, and continue to grill, turning and basting, until the chicken is cooked through and the mushrooms are tender, 5 to 6 minutes more. Serve drizzled with the remaining sauce and sprinkled with the sesame seeds and sliced scallions. nutrition information (per serving)- Calories (kcal)- 340; Fat (g)- fat g 10; Fat Calories (kcal)- 90; Saturated Fat (g)- sat fat g 2; Protein (g)- protein g 25; Monounsaturated Fat (g)- 4; Carbohydrates (g)- carbs g 32; Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium mg 1380; Cholesterol (mg)- cholesterol mg 105; Fiber (g)- fiber g 4;


Originally Submitted
9/13/2014





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