Mixed Yakitori


Mixed Yakitori

Japanese speciality yakitori is often grilled over charcoal on a specialized konro grill, but here you can use your regular grill or grill pan. Before grilling yakitori are often just lightly seasoned with salt and afterwards they are brushed with tare.

  • ServesMakes 24 skewers (6 of each)
  • Preparation Time20 mins
  • Cooking Time20 mins

Ingredients

  • 150 g minced chicken
  • 1 egg yolk
  • 2 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. flour
  • 9 green asparagus
  • 6 slices bacon
  • 4 boneless chicken thighs
  • 4 spring onions

Tare:

Dip

Method

Mix minced chicken with egg yolk, soy sauce, flour and sesame oil. Leave to rest for 10 minutes before making 6 balls which are put on skewers and shaped into ovals.

Cut each asparagus in 4 pieces. Cut each slice of bacon in 6 pieces and wrap them around the asparagus. Put 6 pieces on each skewer.

Remove the skin from the chicken and cut the meat into smaller pieces. Cut spring onions in pieces of each 3 cm. Make skewers with both pieces of chicken and spring onion and other skewers with only chicken and chicken skin.

Mix the ingredients for tare in a pan and quickly bring it to the boil.

Season all skewers with salt. Grill them over charcoal or on a grill pan until the meat is done. Then brush with tare for seasoning. Put an egg yolk in a small bowl and add soy sauce and serve the yakitori with this.

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