The Riverside Press-Enterprise
CHICKEN AND GREEN ONION YAKITORI
Grilling is a revered tradition in Japan. There’s a more formal grilling style called robatayaki and a casual style called yakitori. The word “yakitori” is from “yaki,” which means “grilled,” and “tori,” which means “chicken.”
Yield: 4to 6servings
INGREDIENTS
About 10-12 bamboo skewers 2pounds skinless, boneless chicken breasts or thighs
2bunches thick green onions plus 3green onions, coarsely chopped, divided use; see cook’s notes
1/2 cup soy sauce
1/2 cup sake
1/2 cup mirin
3 tablespoons sugar
3 (1/4-inch thick) slices fresh ginger 3cloves garlic, minced Vegetable oil for oiling grate
Cook’s notes: Traditionally, the chicken is skewered with negi, a member of the green onion family that’s thicker than a green onion but thinner than a leek. They are sold at some Japanese markets. Here common green onions are used and serve to add a contrast.
DIRECTIONS
1. Place bamboo skewers in pan; cover with cold water. Allow to soak while you prepare yakitori. Rinse chicken in cold running water; drain and blot dry with paper towels. Cut crosswise into pieces 2 inches long and 1/2 inch wide and thick. Set aside.
2. Trim roots off whole green onions and cut white portion into 2-inch pieces; cut green portion into 4-inch pieces and fold in half.
3. Dry skewers. Thread chicken pieces crosswise on skewers, alternating with green onion (both a piece of white and a folded piece of green); use 4pieces of chicken on each skewer. Arrange skewers on platter and cover loosely with plastic wrap. Refrigerate until ready to grill, up to 6 hours.
4. Preheat grill to high. Prepare sauce: Combine soy, sake, mirin, sugar, ginger, garlic and chopped green onion in small, heavy saucepan and bring to boil over medium heat, stirring until blended and sugar is dissolved. Reduce heat to low and simmer, uncovered, until sauce is glossy and syrupy and reduced to 3/4 cup, about 5minutes. Remove from heat and strain into bowl (sauce can be prepared up to 6 hours in advance, covered and refrigerated).
5. When ready to cook, oil grill grate. Arrange skewers on hot grate and grill, turning with tongs, until chicken is nicely browned and cooked through, 3 to 5 minutes per side; brush it generously with sauce at least once on each side while cooking, but not during the last 3minutes.