Japanese Yakitori
the Editors of Publications International, Ltd.
Japanese Yakitori
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.
Yield
Makes 6 servings
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
- 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.)
- 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.
- Drain chicken, reserving marinade. Weave chicken accordion-style onto skewers, alternating onions and pineapple with chicken. Brush with reserved marinade; discard remaining marinade.
- 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 |
| Calories | 124 |
| Calories from Fat | 21 % |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 46 mg |
| Carbohydrate | 6 g |
| Fiber | 1 g |
| Protein | 17 g |
| Sodium | 99 mg |
Dietary Exchange
| Fruit | 1/2 |
| Meat | 2 |
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