Chicken Yakitori

Total Time:
2 hr 40 min
Prep:
25 min
Inactive:
2 hr
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup pureed daikon radish
  • 1/3 cup mirin
  • 1/3 cup sake
  • 2 tablespoons canola oil
  • 2 tablespoons low-sodium soy sauce
  • Few dashes hot sauce, such as Tabasco, plus more for serving
  • 2 pounds boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 4 tablespoons canola oil
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice
  • 2 teaspoons sugar
  • 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
  • 8 ounces mizuna
Directions
Watch how to make this recipe.
  • Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour

  • Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.

  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.

  • Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.

  • Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.

  • Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.


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