Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, yakitori (japanese-style satay). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Yakitori (Japanese-Style Satay) I'm tweaking a recipe that I found from the net. This is quite easy and tasty. I made some for my kids' bento.

Yakitori (Japanese-Style Satay) is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Yakitori (Japanese-Style Satay) is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have yakitori (japanese-style satay) using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Yakitori (Japanese-Style Satay):

1. Prepare 250 gr chicken tenders (you can also use boneless chicken breast or boneless thigh fillets)
2. Get 1 tbsp oil (more if needed. Usually I use 1 tsp first and add more if necessary)
3. Take 1-2 leeks
4. Take For the sauce: 60 ml shoyu (I prefer less salted version). 60 ml mirin (or grape/apple juice), 1.5 tbsp sugar

Yakitori could be a dish at your dinner table, but it is more like the food you eat with drinks at bars. Yakitori is a Japanese skewered chicken, cooked on a griller with either sweet soy sauce or just salt. Great for entertaining a big crowd as it is a kind of finger food. It is so tasty and easy to eat that you will not realise how many skewers you eat!

Steps to make Yakitori (Japanese-Style Satay):

1. Cube chicken tenders. Slice leeks to 1-1.5cm width. Skewer them and set aside. (I put them in the fridge for a bit)
2. Heat shoyu, mirin, sugar in a pan in low setting. Stir until sugar dissolves. Let simmer for about 5 minutes.
3. You can cool it and keep it in the fridge for about a week. Or use it right away.
4. Pour oil into a pan. Pour shoyu mixture to the satays, just enough to coat them. Use medium heat. Rotate the satays and pour more shoyu mixture, about 1 tsp per batch of four or five.
5. Cover the pan and lower the heat. When the sauce is bubbly, rotate the satays. When the sauce is caramelized, yakitori is ready!

Leeks are equally popular for yakitori, though other onions, eggplant, mushrooms, peppers, and squash can be added to kebabs. In a similar chicken yakitori recipe, the marinade's chives and white sugar are replaced with mirin and brown sugar. Making both varieties can add interest to your cookout without extra work. Just like sushi and tempura, Yakitori in Japan is a serious business. At specialty restaurants, the chefs would go as far as sourcing special breeds of chicken from specific regions known for their unique texture and flavors.

So that’s going to wrap it up with this special food yakitori (japanese-style satay) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!