Japanese Recipes - Japanese Mixed Chicken and Vegetable Yakitori Recipe

  
 

Japanese Appetizers, Soups and Noodles Recipes - Mixed Chicken and Vegetable Yakitori Recipe

Ingredients

  • 10 oz (300 g) boneless chicken thighs, cubed

  • 2 leeks, cut into lengths

  • 4 oz (125 g) chicken livers, halved

  • 8 fresh shiitake mushrooms, stems discarded and caps halved

  • 12 small Japanese green peppers or 2 large bell peppers, deseeded and cut into strips

  • 6 stalks asparagus, cut into lengths

  • 36 bamboo skewers, soaked in water for 1 hour before grilling

  • Oil, to baste

  • 1 portion Chicken Yakitori Glaze

Chicken Meatballs

  • 10 oz (300 g) ground chicken

  • 2 teaspoons sugar

  • 2 teaspoons Japanese soy sauce

  • 1 teaspoon fresh ginger juice

  • 1 egg, lightly beaten

  • 2 teaspoons bread crumbs

  • 2 teaspoons cornstarch

  • 4 cups (1 liter) Basic Dashi Stock (see recipe) or 2 teaspoons dashi stock granules dissolved in 4 cups (1 liter) hot water

  • 3 tablespoons sake

Condiments

  • Seven-spice chili powder (shichim)

  • Sansho pepper powder

  • 1 lemon, cut into wedges

Method:

  1. Prepare the Chicken Yakitori Glaze following the instructions on Chicken Yakitori Glaze recipe.

  2. Prepare the Chicken Meatballs by combining the ground chicken with the sugar, soy sauce, ginger juice, egg, bread crumbs and cornstarch, mixing well. Scoop 1 tablespoon of the chicken mixture and shape into small meat­balls, 3/4 in (2 cm) in diameter. Bring the dashi stock and sake to almost a boil. Gently drop the chicken meatballs into the simmering stock, a few at a time, and simmer until the meatballs change color. Thread the meatballs onto the skewers. Reserve the stock.

  3. Alternate the pieces of chicken thigh and leek onto skewers and set aside. Thread the chicken livers onto skewers and set aside. Thread all the vegetables onto skewers and brush lightly with oil and set aside.

  4. Heat up a charcoal barbecue or grill and cook the prepared skewers. When the skewered chicken, meatballs and livers are half-cooked, brush with the yakitori glaze and return to the grill briefly. Baste the food a couple more times during cooking, but take care not to overcook. Sear the vegetables quickly on the grill until done.

  5. Strain the dashi stock and serve together with the yakitori, if desired. Serve with the range of Condiments.