| Brents Yaki-Tori on his Grill Dome |
Recipe Type: Main
Author:
Cook time: 1 hour
Total time: 1 hour
Serves: 2
A staple Japanese Meal, prepared on the Grill Dome Kamado Style Cooker. Yakitori literally means “Skewered Chicken”. Brent adds soaked bamboo skewers and Tare sauce for more more flavor. All the ingredients including the Tare Sauce and cooking instructions are located below. Enjoy this traditional Japanese dish! [img class=”alignnone size-thumbnail wp-image-689″ title=”Brents Finished Yaki Tori!” src=”http://grilldome.net/wp-content/uploads/2012/02/yaki-tori-125×125.jpg” alt=”” width=”125″ height=”125″ /]
Ingredients
- Yaki-Tori
- Bamboo skewers (Soaked in water 1 hour)
- 1 Negi (Japanese Mammoth scallion; May sub regular green onion)
- Chicken (1 inch chunks) enough for the skewers.
- 1 batch Brent’s Tare Sauce. (Link)
- Tare Sauce
- 1 Cup Soy Sauce (Kikkoman brand)
- 1 Cup Sake (Available at any Asian grocery and many supermarkets)
- 10 Tbsp Sugar
- 4 Tbsp Japanese Mirin (Available at any Asian grocery)
Instructions
- Soak bamboo skewers in water for roughly an hour. Skewer chicken chunks on bamboo skewers threading alternately with scallion (green onion). At a Japanese grocer you can find mammoth scallions (negi), but if you can’t locate these then regular green onion will do just fine. Grill like you would a chicken kabob. I had my Dome at around 450.
- You want the chicken chunks about an inch in diameter.
- When grilling the yaki-tori dip 3 different times in the Tare Sauce during grilling. This will provide a delicious caramelized glaze.
Notes
Recipe Submitted by: Brent