Yakitori

Update: The recipe below has been edited to include instructions for Teriyaki chicken.

While Takoyaki just brought a box of watermelon cubes to school, Roast Meat will be having some cold somen with chicken teriyaki kebab (aka yakitori), which I made last night to keep.

Somen, yakitori, blanched french beans and watermelon cubes

This is how I made the yakitori. I based it on Maki's recipe (Just Hungry).

Recipe for Yakitori and Teriyaki chicken

Ingredients:

4 deboned, skin-on chicken legs (drumstick + thigh), each cut into 6 chunks

4 tbsps mirin

4 tbsps cooking sake (aka ryorishu) or you can substitute white rice wine

1 tbsp sugar (I don't like my teriyaki too sweet)

pinch black pepper

(Only for Yakitori)

8 bamboo skewers, mine are about 5 inches long

Method:

Combine all ingredients and marinate overnight or at least 2 hours.

For Yakitori:
Skewer 3 pieces of chicken on each skewer, folding each piece in half with the skin on the outside.

Heat frying pan / grill pan, grease pan slightly and grill the skewers on medium heat till meat is cooked through and nicely brown on outside.

Note:

I did try roasting in the oven but the results were unsatisfactory, so after 20min I took out my pan and goreng-ed them for a few minutes till they were right.

For Teriyaki chicken:
Heat a nonstick frying pan over medium heat and add chicken pieces, skin side down.
Cover and cook over medium-low heat for about 5-7 mins, till skin is brown but not charred.
Flip chicken and continue cooking with lid off for another 3-4 mins, or till chicken is cooked through.
Remove from heat and let chicken sit for about 5-10 min before serving.