Sunday, January 17, 2010

Easy Chicken Yakiniku



I'm all for shortcuts as long as they are shortcuts that don't cut short on quality.

The Japanese have a whole battalion of high quality sauces and dressings that I have no reservations using whatsoever.

One of these is Ebara Yakiniku no Tare, or yakiniku sauce. You can find it in Japanese grocery stores or can buy it online.




Its ingredients are soy sauce, sugar, apple, onion, fermented seasoning, pepper oil, spiced soybean paste, salt, sesame oil,sesame seed, apple vinegar, honey, spice, caramel coloring. I have no problem with any of those ingredients, even the fermented seasoning. Lots of fermented seasonings exist in Asian cooking, including soy sauce, fish sauce, miso, etc., and they all contribute umami to dishes.

While yakiniku means grilled (yaki) meat (niku), the yakiniku sauce is great on meat, tofu, and vegetables. It can be used as a marinade and/or tableside dipping sauce. And you don't have to skewer the meat. You can marinate whole pieces (chicken, steak, pork, etc.) and you can marinate small pieces and stir fry them. It's very versatile.

Of course you can make yakiniku sauce from scratch. I include a recipe below that Inada-san, the wife of my husband's former boss, taught me when I was in my mid-20s.

But tonight I reached for the bottled sauce and chicken thighs. Two ingredients and I had a lovely meal for my daughter and me, along with chicken satay.




Easy Chicken Yakiniku
(cooked under the broiler)

Ebara Yakiniku no Tare bottled sauce (homemade sauce recipe included below)
Chicken thighs, cut into strips
Bamboo skewers, soaked in water for at least 20 minutes

Put chicken thigh strips into a Ziploc bag. Add enough sauce to marinate the meat.

Put the Ziploc bag in the fridge for 2 hours. Put bamboo skewers in water to soak.

Cover a cookie sheet with foil and put a cookie rack on top of it (if it's oven safe of course and just made of metal).

Put the oven rack on the top shelf and turn the broiler on high (if you have a choice between low and high.

Thread the chicken on skewers and put on the cookie rack. You can either discard the marinade or reserve it to brush on the skewers once you turn them over.

Before putting the chicken in the oven, tear off a strip of aluminum foil and place under the exposed wooden ends of the skewers and on top of the cookie sheet, as many as the strip will cover (4 or 5 skewers). Fold 1/2 of the strip over the top of the skewer ends up to the edge of the meat. This doesn't have to e perfect -- the main use of the foil is to keep the wood from being overly exposed to the heat source.

Put the chicken under the broiler. Let cook for 8 minutes or until the edges of the meat look charred. Take the chicken out of the oven and turn them over, brushing with marinade if desired. Cook 7 minutes or until the other side is charred and the chicken is cooked through.

Inada's Yakiniku Sauce from Scratch

2 tbs. garlic, minced
1 cup scallion, chopped
1/2 cup sugar
3/4 cup soy sauce
1/2 cup sake
2 tbs. minced ginger
1/4 cup mirin
1/4 cup oil
1 apple, grated
1 tbs. red pepper

Mix ingredients together.

12 comments:

Trissa said...

How interesting that the made from scratch recipe uses a grated apple! Anyway, the first version looks amazing - Im all for the shortcut version!

Ninette said...

Yes, I notice the use of pear and apple in Korean recipes too. I've heard kiwi is good too - right up your alley, Trissa!

Barbara Bakes said...

I love a delicious, easy, ready made sauce too! Your satay looks delicious. I'll have to look for Yakiniku.

Table Talk said...

The caramelization on the chicken looks fantastic...even as I read this at 9:25am!
This is a satay I am excited to try--thanks!

Simply...Gluten-free said...

Looks delish and I can make the sauce using gluten free soy sauce. Thanks for the recipe:)

~~louise~~ said...

I LOVE discovering sauces I'm unfamiliar with. I have chicken thighs marinating "as we speak." I wish I would have checked here first. I'm gonna have to get me that sauce or make my own. Your chicken looks fabulous!!! Any online resources you know of, Ninette???

Thank you so much for sharing...

zurin said...

Another satay....wow...looks really good Ninette...ill have to try this.

Sippity Sup said...

There is something about grilled meat, and you just presented us with two great versions. GREG

Trissa said...

Me again! Guess what - was so inspired but your post that I went to buy some yakiniku sauce - could not remember the brand you suggested at the store but I said - give me the most popular brand.... and then they gave me a red bottle. Then I asked - how long do I marinate - they said they didn't know! I googled your recipe here and lo and behold SAME BRAND and you have instructions too! Heaven sent! I am trying it tonight.

Memória said...

This chicken looks amazing. I'll have to try out this sauce or make it myself. Thanks for posting!

Jackie at Phamfatale.com said...

Mouth-watering chicken skewer dish. I love the amazing glaze. I also prefer darker meat when it comes to poultry; the meat is so tender.

buy kamagra said...

I've been doing the same recipe at home but a yakiniku in a restaurant, diners order several types of prepared raw ingredients (either individually or as a set) which are brought to the table.
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