Hähnchen Yakitori are Japanese grilled chicken skewers that are very popular. The marinade is the star. It’s a mix of umami and sweet flavors. The soy sauce, mirin (sweet rice wine), sake, whole cane sugar, fresh ginger and garlic do that. It all adds up to a unique Asian dish that you can enjoy with the whole family or friends.
Contents
Was ist Yakitori?
Yakitori means “grilled chicken”. It comes from the Japanese words yaki (grill) and tori (chicken). The popular dish consists of small pieces of meat (mostly chicken) that are served on skewers. You can combine yakitori very well with vegetables (mushrooms, spring onions, asparagus, cherry tomatoes, zucchini, etc.) or with fruits such as pineapple.
This is how chicken yakitori is served
I like the tasty ones Chicken skewers Preferably with boiled rice and grilled vegetables (e.g. pak choi, asparagus or spring onions). But as I said, grilled pineapple also tastes very tasty in this Asian bowl dish. You can also add Japanese daikon radish with carrot coleslaw or an Asian cucumber noodle salad or tomato salad. I would definitely add the rice, because the marinade tastes great on the rice too.
Chicken Yakitori (Japanese Grilled Chicken Skewers)
Chicken yakitori are traditional Japanese kebabs. They’re quick to make and full of Asian flavors.
-
500-600
g
Chicken breasts,
cut into pieces (2.5-3 cm) -
125
ml
Soy-Sauce -
60
ml
The death
(sweet rice wine) -
2
THE
Sake -
1
THE
Whole cane sugar or coconut blossom sugar -
2
Garlic cloves,
crushed -
1,5
TL
Fresh ginger,
rubbed -
Mild oil
(zB Rapsöl)
For the skewers:
-
Spring onion,
cut into pieces (2.5-3 cm), or red onion, quartered -
1/2
Small pineapple,
cut into pieces (2.5-3 cm)
For serving (optional):
- Boiled jasmine rice
- Steamed or grilled Pak Choi
-
Place the chicken breast pieces in a medium-sized glass or ceramic bowl and set aside.
-
Mix the ingredients (soy sauce, mirin, sake, sugar, garlic and ginger) in a small saucepan and bring to the boil. Set the stove to medium heat and continue to cook until the marinade is a little less (7-8 minutes). Set aside 5-6 tablespoons to serve and distribute the remaining sauce over the chicken breasts. Cover and leave to stand in the refrigerator (at least 1 hour, better even longer).
-
When everything is prepared, stick the chicken breasts on the skewers (fold the thin pieces together) and skewer alternately pieces of pineapple and onion pieces in between until the skewers are full.
-
The grill (or a Grill plate or. Grill pan) preheat. Brush the chicken skewers thinly with oil on both sides.
-
Grill each skewer on direct heat until the meat is almost through (approx. 5-6 minutes per side).
-
Arrange the skewers on the cooked rice and serve with the cooked or grilled pak choi. Spread the sauce that was set aside over it.
-
Enjoy!
- Mirin is a sweet rice wine that you shouldn’t confuse with the classic rice vinegar. You can get Mirin in every Asian store or even in well-stocked grocery stores.
- You can also replace sake with a dry sherry.
- For the maximum taste experience, I recommend that you marinate the chicken breasts 4-12 hours in advance. The longer, the more flavor you get.
- If you use wooden skewers and cook them on a gas or charcoal grill, you should soak the skewers in water beforehand so that they do not burn on the grill.
For a relaxed atmosphere in the kitchen, I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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