I love Yakitori. I love the simplicity of something so incredibly delicious. I love the caramelised Yakitori Sauce. Authentic Japanese Yakitori with only a slight difference from the traditional.
Asking my local Japanese take out, she gave me some simple tips. A meal that normally costs us $70 now will only cost less than $20. Breaking only one of the traditional rules of Yakitori, she explained that she uses brown sugar in the sauce instead of normal sugar, with a cheeky smile planted on her face. She just prefers it. That’s it. I’ve seen a few recipes for Yakitori using cornflour to thicken the sauce, but it’s not needed as the sugar caramelises it into a beautiful thick syrup-like sauce.
Cut your chicken in cubes; and brush the sauce over the chicken continuously during grilling (or baste with a baster, or use a metal spoon to keep infusing the Yakitori flavour into the chicken). If you don’t have a grill, use your oven under the grill/broiler. As long as the end result is a charred flavour…you hit Yakitori gold!
Brush with extra (reserved) sauce after grilling….
There’s no such thing as enough sauce…
And serve over steamed rice. Just as good as take-out!
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