Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chicken Yakitori with Cold Soba Noodles
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 545
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 94 milligrams
- Sodium
- 1362 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 11 grams
- Sugar
- 18 grams
- Protein
- 49 grams
For this chicken yakitori recipe, we skewer cubes of chicken breast, alternating with scallions, then char-grill while brushing with a glaze of soy, mirin and sake. Serve alongside a cool soba salad tossed with edamame, scallions and a sweet soy and ginger dressing.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 545
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 94 milligrams
- Sodium
- 1362 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 11 grams
- Sugar
- 18 grams
- Protein
- 49 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Bring a pot of water to a boil. Make the glaze: Combine 1/3 cup each soy sauce and mirin, the sake, 2 tablespoons brown sugar and the sliced ginger in a saucepan. Cut half of the dark green scallions in half crosswise and add to the saucepan, then thinly slice the remaining dark greens and reserve. Bring the sake mixture to a boil, reduce to a simmer and cook until thick enough to coat a spoon, 15 minutes; strain the glaze, discarding the solids.
- Meanwhile, whisk the sesame oil, the remaining 2 tablespoons soy sauce, 1 tablespoon mirin, 2 teaspoons brown sugar and the grated ginger in a large bowl. Add the edamame and half of the sliced scallions. Cook the noodles in the boiling water as the label directs; drain and rinse, then shake dry, add to the bowl and toss.
- Preheat a grill to medium-high. Cut the white and light green scallions into 1 1/2-inch lengths. Season the chicken with salt and pepper; thread onto 4 skewers, alternating with the scallions.
- Brush the skewers with oil. Grill, turning once, until cooked through, 8 to 10 minutes. During the last minute, brush with about one-third of the glaze and cook 30 seconds, then flip, brush with more glaze and cook 30 more seconds. Serve with the noodles and top with more glaze and the remaining sliced scallion greens.
