Japanese Yakitori

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Browse the article Japanese Yakitori

Japanese Yakitori Photo
Japanese Yakitori
Yield: Makes 6 servings
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Yakitori is the name for grilled chicken kabobs in Japan. These are especially pretty when prepared accordion-style on skewers. The vegetables are woven between ribbons of chicken, and everything is brushed with a gingery marinade.
Ingredients:
1
pound boneless skinless chicken breasts, cut into 3/4-inch-wide strips

2
tablespoons sherry or pineapple juice

2
tablespoons reduced-sodium soy sauce

1
tablespoon sugar

1
tablespoon peanut oil

1/2
teaspoon minced garlic

1/2
teaspoon minced ginger

5
ounces red pearl onions

1/2
fresh pineapple, cut into 1-inch wedges



Preparation:
1.
Place chicken in large resealable food storage bag. Combine sherry, soy sauce, sugar, oil, garlic and ginger in small bowl; mix thoroughly to dissolve sugar. Pour into plastic bag with chicken; seal bag and turn to coat thoroughly. Refrigerate 30 minutes or up to 2 hours, turning occasionally. (If using wooden or bamboo skewers, soak skewers in water 30 minutes to prevent burning.)

2.
Meanwhile, place onions in boiling water for 4 minutes; drain and cool in ice water to stop cooking. Cut off root ends and slip off outer skins; set aside.

3.
Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.

4.
Grill on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is cooked through, turning once.



Nutritional Information:
Serving Size: 1 skewer
Fiber 1 g
Carbohydrate 6 g
Cholesterol 46 mg
Saturated Fat 1 g
Total Fat 3 g
Calories from Fat 21 %
Calories 124
Protein 17 g
Sodium 99 mg
Dietary Exchange:
Meat 2
Fruit 1/2


This recipe appears in: Asian