Chicken Yakitori

Chicken Yakitori
The recipe Chicken Yakitori is ready in around 1 hour and 30 minutes and is definitely A mixture of chicken thighs, ginger, sake, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
In a saucepan, bring the water and kombu to a simmer.
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WaterWater
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2
Add the bonito and return to a simmer.
3
Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan.
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BrothBroth
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Frying PanFrying Pan
4
Add the sake, soy sauce, mirin and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.
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Soy SauceSoy Sauce
BrothBroth
MirinMirin
SugarSugar
SakeSake
5
Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain. Alternately thread the chicken and scallions onto the skewers.
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WaterWater
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6
Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.
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7
Light a grill.
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8
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.
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Ginger JuiceGinger Juice
Green OnionsGreen Onions
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GlazeGlaze
Cooking OilCooking Oil
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9
Serve, passing more glaze for dipping.
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GlazeGlaze

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
Birichino Jurassic Park Vineyard Old Vines Chenin Blanc
The 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.
DifficultyExpert
Ready In1 h, 30 m.
Servings45
Health Score1
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