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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