One Dish

Cooking With Idols

2013.11.15 : Yakitori-don

This is one that takes for-fucking-ever to prepare but that’s so goddamn delicious. It definitely works both as a main dish but could totally just be some pre-meal munchies (that’s the inherent beauty of izakaya food).

Sakamoto Masayuki’s Yakitori-don
Recipe type: Appetizer, Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • Leeks: appropriate amount (just the green, leafy part of one thing)
  • Ginger: appropriate amount (just the rind)
  • Chicken skin: 3 pieces (150g)
  • Ice water: a big ass bowl full
  • Ground chicken: 120g
  • Salt: appropriate amount
  • Onion: 5cm of one (minced)
  • Ginger: ½tbsp (minced)
  • Flour: ½tbsp
  • Pepper: appropriate amount
  • Cooking oil: 1tsp
  • Chicken leg meat: ½ one (cut into six pieces)
  • Onion: 12cm (cut into 3 big pieces)
  • Green peppers: 6
  • Sake: 2tbsp
  • Mirin: 1tbsp
  • Sugar: 1tsp
  • Soy sauce: 2tsp
  • Rice: 2 cups
  • Yakinori (grilled seaweed): appropriate amount (torn up into little bits)
  • Cayenne pepper powder: appropriate amount
  • Yuzukoshou: appropriate amount
Instructions
  1. To a pot of cold water, add the leeks and ginger, then bring it to a boil.
  2. When that’s boiling, add in the chicken skin
  3. When it’s cooked, take it out of the water boiling hot water and then dunk it in ice water.
  4. Dry off the chicken skin on and with paper towels.
  5. When the excess moisture is gone, quarter each piece.
  6. Skewer them (should make 2)
  7. in a separate bowl, coat the ground chicken in salt and get it all mixed in.
  8. Add in onions, ginger, flour, and pepper, and mix.
  9. When it’s all mixed, form them into half-patties and put them on a skewer (make sure it’s a big skewer to hold everything together)
  10. Coat the bottom of a pan in oil, add in the skewers of chicken (both the skin and ground chicken)
  11. Add in skewers of chicken and onion coated in salt.
  12. When everything is about halfway done, add in some green peppers and coat everything in salt.
  13. The chicken and onion skewers should be done first, so take out those and the green peppers.
  14. To the pan, add sake, mirin, sugar, and soy sauce and move the pan around to coat everything as much as possible.
  15. Over rice, add the sauce from the pan and yakinori, green peppers, and finally the last of the yakitori.
  16. Add as much cayenne pepper powder and yuzukoshou as you want.

 

2013appetizersmain dishyakitori

tokaikko • November 26, 2014


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