CHICKEN YAKITORI

Mr. Rashekar Reddy (BCTCA 6th sem )is a blossoming,  young,  talented Chef whose dream is to contribute to the culinary industry with his zealous interest to bring soul to the  recipe. Henceforth  Indian Institute of Hotel Management and Culinary Arts cheerfully  delegates  him as Chef  of the day.

Ingredients

For Yakitori Sauce ( Tare )

• 150 ml          Soy sauce
• 125 ml          Mirin
• 75 ml            Sake
• 25 gms          Brown sugar
• 6 gms            Black pepper corns, crushed
• 2 nos             Spring onions, stems
• 2 nos             Garlic cloves
• 2 inches         Ginger

For the Chicken Skewers

• 500 gms          Boneless chicken thighs
• 10 nos             Spring onions
• 1 no                Red capsicum
• 50 gms            Onions
• 1 no                Yellow capsicum
• 15 gms            Ginger garlic paste
• 10 gms            Salt
• 12 gms            Black pepper corn, crushed
• 30 ml               Refined oil
• 5 ml                 Sesame oil
• 350 ml             Stock

Method

1. Soak about 10to 12 5-inch bamboo skewers in water for 30 minutes.

To Make the Yakitori Sauce (Tare)

1. In a small saucepan, add  soy sauce,  mirin,  sake, 75 ml water,  brown sugar, crushed pepper, garlic, ginger and the green part of 1of the 9 green onions. Bring it to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, uncovered, until the sauce reduces to one-third of its original volume. It will take about 30 minutes. Let it cool to room temperature before using.
3. The sauce will thicken with a glossy shine as it cools.
4. Reserve one-third of the sauce in a small bowl for final basting, just before serving. To prevent cross-contamination, use this reserved sauce with a clean brush only after the chicken is fully cooked.

To Prepare/Assemble the Yakitori

5. Cut the white and light green parts of the remaining green onions/scallionsinto 1-inch (2.5-cm) pieces. Cut the onions, capsicum and spring onions into cube shape.
6. Cut boneless, skinless chicken thighsinto 1-inch (2.5-cm) squares. Cutting diagonally to help in letting marination penetrate.
7. Marinate the chicken thighs with salt, ginger garlic paste, crushed black pepper corns, sesame oil, and leave it for 15 minutes.
8. On a flat work surface, fold each slice of chicken in half, insert a bamboo skewer into the chicken at a 45-degree angle, and press down on the skewer to pierce the meat through the center.
9. Next, add a piece of scallion perpendicular to the skewer. Later piece a piece of onion and capsicum. Continue to alternate chicken slices with pieces of scallion, onions, capsicums ending with a piece of chicken. Each 5-inch skewer will hold about 4 chicken slices and 3 vegetable pieces.

To Grill the Yakitori

1. Heat and grease the griller with cooking oilto keep the chicken from sticking to the plate. Place the skewers on top.
2. Grill the skewers on medium heat on all the sides. Turn them every 1 min and baste them with oil.
3. After 2.5 minutes, brush the meat on both sides with the Yakitori Sauce. Continue to grill for 3 minutes to caramelize the sauce.

To Serve

1. Remove the skewers to a serving plate. With a clean brush, baste the top of the chicken skewers with the reserved sauce. Serve and enjoy!