Yakitori or Broiled Chicken

Yakitori, which means broiled chicken, is best prepared over a charcoal fire outdoors, though a hibachi or even a gas flame may be used. Broiled dishes such as yakitori are quite common in Japan, since cooking is often done over charcoal in a brazier. The chicken is cut in pieces, skewered, and basted with a rice wine or sherry sauce.

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Prep Time 15

Cook Time 20

Total Time 30

Servings servings

Ingredients

1 3-to-4-pound broiler chicken boned and cut into 1½-inch squares
10 large scallions cut in 2-inch lengths
Sansho, or cayenne pepper
Sauce:
¾ cup shoyu soy sauce
3/4 cup sugar
¾ cup sake or sherry

Instructions

Using wood or metal skewers about 6 inches long, skewer pieces of chicken and scallions alternately. Generally 4 pieces of chicken and 3 of scallions are sufficient for each skewer. Chicken livers may also be used. Mix shoyu, sugar and sake. Baste skewered meat and scallions in this sauce and put in broiler. Remove from fire three or four times for basting in sauce. Serve hot, sprinkled with sansho – or cayenne pepper.

Notes

This is an old recipe. It would be more convenient to buy your choice of cut up chicken pieces or boneless chicken.

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