How to Make Delicious Yakitori-Style Teriyaki Chicken Thigh delicious & tasty!

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Yakitori is a Japanese skewered chicken, cooked on griller with either sweet soy sauce or just salt. You don't marinate chicken before grilling yakitori. The sauce is easy to make and once you put the meat onto skewers, just grill them and baste the sauce from time to time.

Use Chicken thigh meat.
You need Japanese leek (cut to 2-3cm).
Prepare for frying Oil.
You need Sugar.
Use Sake.
You need to prepare Mirin.
Use Soy sauce.
You need Shredded nori seaweed.

Short Tips:

One of the greatest points that you can do is to prepare with relative or friends. When you prepare with someone else, you will be able to detect techniques that they implement and will certainly have the ability to much better on your own as a chef. Speak to them to see just how their mind works, to elevate your proficiency.

Lightly rinse the chicken, and blot dry with a paper towel..
Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over..
Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook..
Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken..
Cut the chicken into bite-sized pieces and transfer to a serving plate..
Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste..
Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!.

Yakitori is the Japanese name for skewered chicken that is grilled and basted with a sweet and salty sauce of sake, soy sauce, mirin, and sugar. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore. Because thighs are naturally high in connective tissue and fat, they end up juicy even if you don't precisely measure temperature as they cook. For my money, the easiest and most forgiving yakitori staple is negima: juicy chicken thigh alternately threaded onto a skewer with sections of scallion. Yakitori is grilled skewered chicken dipped in a Teriyaki-like sauce.

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