Many years ago I worked for a Japanese owned company. We put together an employee cookbook - which was fabulous - and my former manager gave me this recipe. He told me in Japan young men & women would go to the bars after work, drink beer & eat Yakatori chicken. Thank you Iwao!!
Yakatori Chicken
1
lb. Boneless, Skinless Chicken Thighs
4
Tbl. Soy Sauce
3
Tbl. Sugar
1
Tbl. Mirin ( Sweet Rice Wine)
15
Bamboo Skewers,water
soaked
Cut chicken into 1” pieces. Combine soy sauce, sugar and wine in
saucepan; bring to a boil while stirring.
Skewer chicken on bamboo sticks – about 4-5 pieces on each stick. Grill or broil chicken skewers brushing with
the sauce frequently. Do not overcook or
chicken will be dry.
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