“Yakitori” means chargrilled chicken but it also refers to a style of cooking. The method often means threading the ingredients of your choice onto skewers and then BBQ or cook on a chargrilled pan. Here are 3 different types of Yakitori but you can use other types of meat, seafood, seasonal vegetables or mushrooms
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Chicken mince skewers with soy (makes 8 skewers):
200g chicken mince
2 cloves garlic, grated
2 shiitake mushrooms, soaked in water and chopped
1 Spring onion, chopped
2 TSP soy sauce
1 TBSP flour
White pepper & sea salt
Sauce for Yakitori:
2 TBSP soy sauce
2 TBSP brown sugar
chili flakes (optional)
200g pork belly, cut into 3cm lengths
4 spring onions (white part only) cut into 3cm lengths
Method for Yakitori Skewers:
- Pre-heat chargrill pan or BBQ to high.
- Combine soy sauce, brown sugar and chili flakes in a small bowl and set aside.
- In a medium size bowl, add chicken mince, garlic, shiitake, spring onion, soy sauce, flour, pepper and salt and mix well.
- Divide the mince mixture into 8 portions and shape each one around a skewer.
- Place a piece of tin foil on top of the chargrill or BBQ and leave the mince skewers to cook for 5 minutes or until cooked through.
- Turn the skewers occasionally and brush with sauce.
Pork & spring onion skewers:
Pre-heat chargrill pan or BBQ to high. Thread skewers with two pieces pork, alternating with two pieces of spring onion. Grill or BBQ for couple of minutes or until cooked through. Turn skewers occasionally and season with salt and white pepper.
Thread corn onto skewers and chargrill for a couple of minutes until browned. Spread with butter and brush with soy sauce. Cook a further minute before serving.
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