Chicken Yakitori

A sweet and simple Japanese dish - no, not ramen but Yakitori. It's a very simple and quick way to add a lot of flavor with very few ingredients. Yakitori uses a sauce called tare, which is very easy to make. I prefer my Yakitori as a kabob, but it also works great in white meat burgers and meat balls.

A note about the ingredients: Mirin is also know as aji-mirin, I learned this after a long and painful 10 minutes at the store looking and asking around.

Herbivores take warn - contents are meaty, however vegetables and starches can be added at the user's discretion, so as to compliment or dominate the meat.

Yakitori tare sauce

Ingredients:

3 Tablespoons soy

3 Tablespoons mirin

3 Tablespoons sake

5 teaspoons sugar

1 pound chicken breast (cut into bite sized pieces)

Optional: Onion

• Mix together soy, mirin, sake, and sugar in a large freezer bag to the ratio of one mixture of tare sauce per pound of chicken. Also, take a your skewer sticks and soak them in water for at least 10 minutes if you're using wood ones.

• Dice green onion and chicken breasts into bite sized pieces, about an inch.

• Mix chicken and marinade mix into a large freezer bag and let marinate for at least 30 minutes.

• Take chicken and onion and skewer on kabob sticks in alternating order or personal preference.

• Grill Yakitori skewers all the while basting with leftover marinade.

Serve with rice or Grilled asparagus

If you try my recipe, please rate it and/or leave a comment. I also like hearing about variations to the recipe, and may edit the blog post to include these suggestions. :3