You are here

Yakitori Don

Taka's picture
One of the most popular Japanese dishes. The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce.
Ingredients
  Whole chicken 1 , cut into pieces
  Grated fresh ginger root 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  White sugar 3 Tablespoon
  Soy sauce 2⁄3 Cup (10.67 tbs)
  Sake 1 Tablespoon
  Mirin 1⁄4 Cup (4 tbs) (japanese sweet wine)
  Cooking oil 2 Tablespoon
Directions

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.

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, and 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Breakfast
Feel: 
Meaty, Rich
Method: 
Stir Fried
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

Rate It

Your rating: None
4.725
Average: 4.7 (4 votes)