Traditional yakitori on the Shichirin
A Shichirin maiden run can't be done without a traditional approach. To thoroughly test this new grill I invited some friends to test some Yakitori skewers with a traditional homemade tare. We made yakitori from chicken thigh, chicken oyster, chicken liver and chicken hearts. Enjoy your meal!
Servings 4 people
Ingredients
- 800 grams chicken thighs chicken hearts chicken oyster and/or chicken liver
- Spring onion thinly sliced for garnish
- roasted sesame seeds
Tare
- ½ cup dark soy sauce
- ¼ cup mirin
- 2 Tbsp sake
- 1 Tbsp brown sugar
- 2 garlic cloves mashed
- ½ tsp of grated fresh ginger
Instructions
Preparation
- Cut the chicken into equal pieces of about 1 cm thick and skew these pieces on soaked bamboo sticks.
- Mix the ingredients for the tare in a pan and bring to a boil. Leave to thicken for about ten minutes until you get a syrupy mass.
- Heat the Binchotan charcoal in a fire starter and wait until it is blazing hot. Then carefully place them in the shichirin.
Yakitori time
- Place the skewers on the hot grill and fry until golden brown (+-3 min on each side). Brush with the Tare and leave to caramelise briefly on the hot grill (+-1 min per side).