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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 resources that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. 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 plan this yakitori (japanese-style satay) formula with 4 substances which are definitely easy to obtain, and we have to process them at the very least through 5 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Yakitori (Japanese-Style Satay):

1. Give 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. Prepare 1-2 of leeks
4. Take for 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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