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Yakitori (Japanese-Style Satay) cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be displayed at numerous established functions possibly. I am certain you will see lots of people who just like the Yakitori (Japanese-Style Satay) dishes which you make.

Alright, don’t linger, let’s task this yakitori (japanese-style satay) formula with 4 components which are undoubtedly easy to have, and we have to process them at the very least through 5 methods. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements for Yakitori (Japanese-Style Satay):

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

Yakitori (Japanese-Style Satay) start cooking:

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!

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