Yakitori
Here's a easy and no-frills method to pan-fry your own Japanese Yakitori Skewers at home if you don't have charcoal grills or oven!
Servings: 3 pax
Cost: SGD $15
Ingredients
Yakitori Sauce
- 100 ml mirin
- 100 ml soy sauce
- 2 tbsps sugar
Skewer
- 15 - 20 bamboo skewers
- 12 quail eggs
- 300 g chicken (breast or thigh) 2 - 2.5cm chunks, remove skin if desired
- 200 g pork Belly 2 - 2.5cm chunks, remove skin
- 1 stalk leek 2 - 2.5cm chunks
- Ginger, salt & pepper for seasoning
- Cooking oil for grilling
Instructions
Yakitori Sauce
- Add mirin, soy sauce and sugar in a pot. Mix well, bring to boil, then turn to low heat and simmer for 5 mins. Allow to cool before storing in a container.
Marinated Quail Eggs
- Boil quail eggs in a pot of water for 4 mins. Drain in a bowl of cold water. Peels eggs and place in a container.
- Add a few spoonful of yakitori sauce, stir to make sure all eggs are coated in sauce. Put aside to marinate for at least 1 hour.
Skewers
- Soak bamboo skewers in water 1 hour before use.
- Cut all ingredients into 2 to 2.5cm even chunks. Marinate pork with ginger to remove any meaty smell. Season chicken with salt and pepper.
- Thread ingredients on skewer: - 3 to 4 pieces of meat on each skewer- Or alternate meat and leek- 3 quail eggs per skewer (no reheating required)
Grill
- Heat oil in frying pan, place skewers and cook on medium heat for 3 mins. Flip, drizzle 1 tbsp yakitori sauce on each skewer. Cook for 1 min.
- Flip again, cover lid and cook for 2 mins. Remove lid, then cook on high heat for 1 minute until the sauce thickens. Keep turning skewers, ensure that the skewers are thoroughly coated with sauce.
- Repeat steps for the rest of the skewers.
- Serve with rice or enjoy it together with sake or beer.
Video
Notes
- Soak bamboo skewers in water to prevent burning and it's also easier to thread ingredients.
- You can stir-fry with the tare sauce if you don't have skewers or feeling lazy to thread the ingredients on skewers.