Yakitori - Japanese Cooking 101 in Kyoto

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Soak 12 bamboo skewers (6 inches long) in water for 30 minutes.
2. Finely mince the ginger root and chop the long white onion finely. Combine the ground chicken, onion, 1/2 tsp salt, sake, ginger and potato starch in a bowl and mix well. Divide into quarters.
3. Oil your hands. Shape one quarter of the mixture into an oblong, then skewer it with 2 bamboo sticks. Make three more; refrigerate if cooking later.
4. Sprinkle the skewered tsukune with 1/2 tsp salt. Cook on a grill or in a frying pan with a little oil until cooked through.
5. Cut a chicken tender into 4 pieces and skewer them on bamboo sticks, 4 pieces per stick.
6. Sprinkle the skewered chicken with salt. Cook on a grill or in a frying pan with a little oil until cooked through.
7. Remove the pits from the umeboshi plums and chop them into a paste. Slice the shiso leaves very finely.
8. Top the cooked chicken with the umeboshi paste and shiso leaves.

Summarized from Japanese Cooking 101's video. Watch it for the details.

More recipes with

OnionGingerChicken breastGround chickenPlum