Yakitori with Mirin Glaze

Serving Size: 10

This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35

Recipe Serving Size10

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

Ingredients

10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 bunch green onion cut into 1-inch lengths

For the mirin glaze:

1/3 cup soy sauce
3 tablespoon granulated sugar
1/3 cup sake
1/3 cup mirin

Instructions

In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
Meanwhile pre-heat oven broiler and prepare chicken.
Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

Reheating Instructions

Heat in oven at 350 degrees until heated through, or place in microwave.

Nutrition