Another of my low-maintenance dishes you can make in no time at all with optimum flavour results, this is my easy version of one of Japan's most exported marinade standards.
One of Japan's best known marinade styles, yet yakitori is often looked down upon by purist, obscurist snobs. But I think it is one of its most underrated flavour combinations. In this simple dish, it's a lifesaver when you simply don't have the energy for anything elaborate or face the daunting responsibility of finding a crowd-pleaser for a hungry crew.
Traditionally yakitori is used as a "sticky" marinade for chicken and seafood (or a combination thereof) that is grilled on skewers, and that is the basis for this recipe.
I recommend that you don’t bother making the yakitori marinade from scratch. Brands like Kikkoman (actually a bit on the thin side) or even Yo Sushi knock it up at reasonable prices, probably at a better quality than you might achieve. But, hey, knock yourself out.
If you prefer to build it from the ground up, I'm including my recipe with a couple of variations.
Shopping list
for the yakitori marinade, if you are making it yourself
100ml soy sauce - I recommend dark soy, but it's down to personal preference
100ml mirin
50ml sake
2 tbsp caster sugar according to many recipes; I prefer 3 tbsp of honey, but using brown sugar is the middle ground option in terms of sweetness
2 finely grated spring onions - optional
for the rest of the dish
Chicken breasts (equiv. 1 to 1.5 chicken breasts per diner)
Udon or egg noodles - fresh or boiled and drained if dried - 150 to 200g per diner
A large red bell pepper - 1 pepper for every 1 to 2 dinners
1 medium white onion per diner (FYI small-to-medium work better than large because of their curvature on the skewers)
Mushrooms - chestnut, wild or shitake if you're feeling fancy. Approx. 80 to 100g per diner
2 tspns blackened sesame seeds per diner
Soy sauce to flavour
Sesame oil or a mixture of vegetable oil and sesame oil
Cooking method
yakitori marinade
If making your yakitori marinade yourself, make it some time before. It will last in a sealed jar in the fridge safely for over a month. At the very least, cook it the day before and allow it to rest and cool. If using readymade, ignore this section
Otherwise, cook all of the yakitori marinade ingredients over a medium heat for15 to 20 mins, until the sauce is glossy. If using the grated spring onion, add it after the other ingredients have been heating up for at least 5 mins
Allow to cool and rest before applying as marinade
the rest of the dish
At least 4 hours before cooking (but ideally 24 hours before) cut the chicken into generous bite-sized pieces and place in a dish that can be sealed. Pour over a generous amount of yakitori marinade so that all of the chicken is covered and squish with clean fingers or using a wooden spoon so that all surfaces of the chicken is covered. Seal and store in the fridge until about 20mins before cooking.
When preparing to cook, slice the mushrooms (unless using shitake in which case use them whole). Slice the red bell pepper/s vertically into thin slices, removing seeds and excess white pith. Cut the white onions vertically into quarters or sixths depending on the size of the onions. Peel apart the layers of onion segments.
Gently slide the marinated chicken pieces onto metal or wooden skewers, pushing one or two raw onion pieces between each piece of chicken. As you complete each skewer, place it close to the others on a clean plate.
Once you've completed all of your skewers, using clean fingers or a pastry brush, coat the raw onions with some of the yakitori liquid from inside the storage container and allow to soak in for a few minutes. Turn the skewers and repeat so that both sides of the raw onion are coated
Meanwhile, heat about two to three tabspns of sesame (on vegetable) oil in a wok or deep frying pan, swirling to ensure it coats the sides and doesn't only "pool" at the bottom of the receptacle. While it heats, place your skewers under the grill
Throw the red bell pepper slices into the hot oil and stir vigorously so that they don't stick or burn. When they begin to soften, add the mushrooms and a little soy sauce (NB: if using shitake they will both cook more quickly and produce less liquid in the wok meaning that you need to be a bit more vigilant that they don't stick)
Turn the skewers on a regular basis so that the chicken cooks all the way through. Don't worry to much if parts of the onions begin to blacken. That's part of the charm. If they catch on fire, douse the flame with a wet finger... I'm joking
When your chicken skewers are going to be ready in about 5 mins or so, add your noodles to the wok, pouring in all the remaining yakitori from the marinating dish and stir vigorously. Add a little more soy if needed and, if you're feeling sexy, a bit of sake
Keep the noodles moist enough to properly cook through in the wok. Finally add the blackened sesame seeds. I've also found a little Seaspoon Seaweed Umami Blend is a wonderful seasoning addition, added at the last cooking stage. Turn off the heat and allow to settle for a few minutes shaking and/or stirring if needed to prevent sticking
Plate your noodles and serve with the skewers
Variations
Vegetarians - sorry, this isn't one I have cracked. Tofu was frankly, a disaster. Big mushrooms were okay-ish. But any veggie genius tips where yakitori is concerned are very welcome
Pescatarians - oh yes, you're in for a treat. Cooked, peeled large king prawns and langoustine, squid or crayfish tails marinated in exactly the same way as the chicken work wonderfully well. Just be aware that they grill a lot faster than chicken (because it's already cooked, duh?). But the hands-down, all-time winner is octopus, the type that's already steamed, before marinating. Yes, I know it's sad, all my cephalopod-hugging friends, but it is the most delicious possibility of all
Pairings
Guess we still have to call Karel on this one. But a passable dry white or beer have always done it for me. Sorry I can't be more helpful since it's generally one of those easy low-maintenance dishes is my house.
Comments