The Meat is Plump! Grilled Chicken (Yakitori) without Skewers - Recipe Video
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Cook time
20 minutes
Ingredients 2 servings
- Chicken thigh300 g
- Japanese leek1
- Starch1 tbsp
- Sauce
- Soy sauce3 tbsp
- Noodle soup base (Mentsuyu, 2x concentrate [1 mentsuyu : 1 water])2 tbsp
- Japanese sweet cooking wine (Mirin)2 tbsp
- Water2 tbsp
- Honey1 tbsp
- Salad oil1 tbsp
- Garnish
- Egg yolk1
- Seven flavor chili pepperas needed
How to make
- Prepare. Cut off the root and the green part of Japanese leek.
- 1. Mix the sauce ingredients together.
- 2. Cut Japanese leek into 2-inch pieces. Cut chicken thigh into bite-sized pieces.
- 3. Coat chicken thigh from Step 2 with starch, then add it to Step 1 and mix together.
- 4. Add cooking oil to a pan heated over medium heat, then add chicken thigh from Step 3 and Japanese leek from Step 2. Cover with a lid and cook.
- 5. When the chicken browns, remove the lid, flip it over, and cook over medium heat.
- 6. Stir in the remaining sauce from Step 3, heat over medium heat, and bring to a boil. When chicken thigh is cooked through and the sauce has thickened, remove from the heat.
- 7. Arrage on a plate, serve with garnish, and it's ready.
Tips for cooking
This recipe uses honey. Please be careful not to let children below the age of 1 (infants) consume them. You can substitute honey with sugar, but since the sweetness varies depending on the type, we recommend adjusting the taste to your liking. For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. *Detailed instructions on raw eggs to be added.