Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, yakitori-style teriyaki chicken thigh. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
We bought some chicken thighs the other day and decided to make them one evening. Usually we just fried them with some spices, and eat them Shawarma style, but I felt a little tired of the same flavors, so I decided to try some home made teriyaki chicken, yakitori ????????? style. This Japanese cooking video explains how to make yakitori - Japanese teriyaki chicken for wings, breasts, thighs or drumsticks.
Yakitori-Style Teriyaki Chicken Thigh is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Yakitori-Style Teriyaki Chicken Thigh is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have yakitori-style teriyaki chicken thigh using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Yakitori-Style Teriyaki Chicken Thigh:
- Prepare 2 Chicken thigh meat
- Make ready 2 Japanese leek (cut to 2-3cm)
- Take 1 for frying Oil
- Get 1 tbsp Sugar
- Make ready 2 tbsp Sake
- Make ready 2 tbsp Mirin
- Prepare 2 tbsp Soy sauce
- Make ready 1 Shredded nori seaweed
And no one likes a big mess of dishes. This Japanese-style chicken is a family favorite because layers of sweet Chicken thighs are used in this recipe because the dark meat and additional fat keep the chicken moist and. Use boneless chicken thigh for tender and juicy meat as this cut tends to be slightly fattier, or substitute with leaner boneless chicken breasts or tenderloin cuts. Yakitori is a Japanese skewered chicken, cooked on griller with either sweet soy sauce or just salt.
Steps to make Yakitori-Style Teriyaki Chicken Thigh:
- Lightly rinse the chicken, and blot dry with a paper towel.
- Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
- Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
- Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
- Cut the chicken into bite-sized pieces and transfer to a serving plate.
- Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
- Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!
You don't marinate chicken before grilling yakitori. The sauce is easy to make and once you put the meat onto skewers, just grill them and baste the sauce from time to time. Grilled glazed Japanese Chicken Yakitori is hard to resist! Although the name "Teriyaki" is relatively recent nomenclature, the The traditional cut of chicken for teriyaki is boneless skin-on chicken legs (both the thigh and the drumstick). If you can't find whole legs where you are, skin-on chicken thighs will work just fine.
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