Name: Easiest Way to Prepare Ultimate Yakitori (Japanese-Style Satay)
Prep time: 14 min
Cook time: 46 min
Yield: 2
Cuisine: American
Ingredients: 250 gr chicken tenders you can also use boneless chicken breast or boneless thigh fillets; 1 tbsp oil more if needed Usually I use 1 tsp first and add more if necessary; 1-2 leeks; For the sauce 60 ml shoyu I prefer less salted version 60 ml mirin or grapeapple juice 15 tbsp sugar

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, yakitori (japanese-style satay). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Yakitori (Japanese-Style Satay) is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Yakitori (Japanese-Style Satay) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Yakitori (Japanese-Style Satay):

Take 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
Take 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
Take 1-2 leeks
Prepare 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 Yakitori (Japanese-Style Satay):

Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
You can cool it and keep it in the fridge for about a week. Or use it right away.
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.
Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!

So that’s going to wrap it up with this exceptional food yakitori (japanese-style satay) recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!