Yakitori Don is a very popular dish in Japan, served at every bento shop and open air cafe across the land. It is also very simple to make.
Yaki means grill or stirfry, Tori means Chicken, so Yakitori simply means grilled chicken. But I usually make it as stirfry rather than grill it, and serve it over white rice. The savory ginger and rice wine marinade (a kind of teriyaki sauce) can be used for meat or fish and is great as a basting sauce for grilled meats.
Who says you can't cook Japanese in Mexico?
- 3 pounds of chicken pieces, skin on (or 1 three-pound chicken cut into pieces)
- 1 tablespoon grated fresh ginger root
- 1 clove garlic, crushed
- 3 tablespoons white sugar
- 2/3 cup soy sauce
- 1 tablespoon sake
- 1/4 cup mirin (Japanese sweet wine)
- 2 tablespoons cooking oil
Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
When ready to cook, heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side.
Drain off grease, and pour the marinade into the pan. Cover, and reduce heat to low. Simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is evaporated. Serve hot with rice or noodles. Sprinkle with chopped green onions and or toasted sesame seeds if desired.
I mean, can it get any easier than that?
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