Recipe of Perfect Yakitori (Japanese-Style Satay)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Recipe of Quick Yakitori (Japanese-Style Satay). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Yakitori (Japanese-Style Satay), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakitori (Japanese-Style Satay) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yakitori (Japanese-Style Satay) is about 15-16 small satays (12 cm long). So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Yakitori (Japanese-Style Satay) using 4 ingredients and 5 steps. Here is how you cook that.

I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

Ingredients and spices that need to be Get to make Yakitori (Japanese-Style Satay):

1. 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
2. 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
3. 1-2 leeks
4. For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

Instructions to make to make Yakitori (Japanese-Style Satay)

1. Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
2. Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
3. You can cool it and keep it in the fridge for about a week. Or use it right away.
4. Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five.
5. Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!

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So that is going to wrap it up with this exceptional food Recipe of Any-night-of-the-week Yakitori (Japanese-Style Satay). Thank you very much for your time. I am confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!