Yakitori
Ingredients:
sake (rice wine)
1/4 Cups
low-sodium soy sauce
1/4 Cups
sugar
3 Tablespoons
grated peeled fresh ginger
2 Tablespoons
crushed red pepper
1/4 Teaspoons
garlic cloves, minced
2
skinless, boneless chicken thighs, cut into 24 bite-sized pieces
1 pound
green onions, each cut into 4 (2-inch) pieces
5
Preparation mode:
Step 1
Combine first 6 ingredients in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; cool.
Step 2
Combine soy sauce mixture and the chicken. Cover and marinate in refrigerator for 1 hour.
Step 3
Heat a large grill pan over medium-high heat.
Step 4
Thread 6 chicken cubes and 5 green onion pieces alternately onto each of 4 (10-inch) skewers. Brush kebabs with the soy mixture. Coat pan with cooking spray. Place kebabs in pan, and cook 4 minutes on each side or until the chicken is done.
Footnotes:
These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs.