Yakitori is grilled, skewered chicken. It can be made with any part of the chicken, which I learned from my colleagues when they took me to one of those Yakitori stalls under the train tracks in Yurakucho, popular with the local “sarariman”.
Nadine’s easy yakitori recipe.
Place 3 chicken wings under oven broiler until crispy then place in sauce pot with:
1/2 cup sake
1/2 cup mirin (a type of sweet sake)
5 Tlbs. sugar (or substitute brown sugar or honey)
1/2 cup soy sauce
Boil together until the consistency of maple syrup (about 30 minutes to 1 hour).
Meanwhile cut (uncooked) chicken breast into bit size pieces, cut spring onion (scallion) or leek into 1 inch pieces. Skewer alternating pieces of chicken and onion. If using wooden skewers, soak them in water first so they don’t burn.
Once the yakitori sauce is ready, brush skewered chicken with sauce. Place under the broiler (or on a grill) and brush a few times while cooking.
Serve with shichimi (7 spice powder), rice, miso soup, and salad or Japanese pickles; beer or hot sake.
Variation: vegetable yakitori. Skewer asparagus, shitake mushrooms, or green peppers. Brush with yakitori sauce and grill.
Those boiled wings are yummy (“oishi”) too.
If you can’t find the ingredients in your local grocery store try the Ethnic Grocer.