Japanese Cooking and Sake Live vol.19

Products used in "Japanese Cooking and Sake Live vol.19"

YAKITORI WITH TERIYAKI SAUCE, SANSHO AND SHICHIMI PEPPERS

Makes 20 Yakitori in skewers

4-5                               boneless chicken thighs

8-10                             Baby leeks or large spring onions

5ml/1tsp/1.5g

                                    Sansho peppers

                                    Shichimi peppers

                                    Salt and Pepper

20                                15cm bamboo sticks

Make your own teriyaki sauce 

30ml/2tbsp/30g         Sake

30ml/2tbsp/36g         Mirin

60ml/4tbsp/50g            Sugar

150ml/10tbsp/150g   Soy Sauce

Or buy teriyaki sauce

Clearspring Organic Teriyaki Sauce

Clearspring Organic Gluten Free Teriyaki Sauce

Ebara Teriyaki Sauce

[ Preparations ]

1. Fill a bowl or container with cold water, submerge the bamboo sticks. This will prevent the bamboo sticks to burn easily while cooking.
2. Make yakitori seasoning by mixing Sansho and Shichimi Pepper
3. Make your own teriyaki sauce (or use ready-made teriyaki sauce)
   • Add ingredients to a small saucepan over medium heat, bring to a soft boil
   • Keep simmering over low heat for 3-4 minutes to reduce slightly
4. Cut white part of baby leeks into 3cm chunks
5. Cut chicken thighs
   • Spread the chicken horizontally skin-side down on the chopping board
   • Cut vertically into 3cm width strips
   • Cut each strip into 1.5cm blocks
   • Repeat the process for the other chicken thighs
6. Skewers the chicken and leek in bamboo alternately as follows
   • Firstly, skewer a piece of baby leek horizontally (leave the bottom 5cm so you can hold the skewer while cooking)
   • Second, skewer a chicken (if very small, skewer 2 pieces). When skewering chicken, ensure that the skin is facing the same side
   • Next, skewer another baby leek horizontally
   • Next, skewer another chicken, skin-side down
   • Lastly, skewer the last chicken at the top of the bamboo stick. This piece of chicken should not have any skin
   • Repeat the process for the rest of the ingredients
   • Lightly season with salt and pepper

Cooking yakitori

1. In BBQ grill, place the yakitori skewers with the exposed bamboo side away from the heat. Cook each side for 2-3 minutes or until they are cooked thoroughly, ideally with the skin-side crispy.
2. Get a bowl of teriyaki sauce with either a spoon or kitchen brush.
3. Spoon over the teriyaki sauce, then put them back into the heat for a minute. Repeat the process one more time.
4. Yakitori should be slightly brown and scrumptious. Serve with the Sansho/Shichimi Pepper seasoning