10 spring onions, cut into diagonal slices of 2 cm
Soak 25 wooden skewers during 20 minutes. Get them out of the water, drain them and reserve them.
Cut the chicken into thin bite-sized fillets. Mix the sake with the shoyu sauce, mirin and sugar in a small saucepan. Bring the mixture to the boil and set aside.
Saddle the chicken pieces into the skewers by alternating them with chunks of spring onion. Put the skewers on a gratin tray lined with foil; roast them in the oven gratin, warmed, turning them frequently and bathing them with the sauce, during 7 u 8 minutes, or until the chicken is completely made. Serve them immediately, accompanied by spring onions cut into strips or stems of fresh aromatic herbs.
In Japan, yakitori is usually served as an aperitif to accompany the beer. If you accompany it with steamed rice and your favorite vegetables, these delicious skewers are transformed into a full meal.
Variation: you can use different cuts of chicken to make the yakitori,although the best are the antemuslo and the thigh.
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