Yakitori (Japanese chicken skewers)

Name: Yakitori (Japanese chicken skewers)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 TABLESPOONS Mirin (sweet rice wine for cooking); 150 ml Soy sauce; 150 ml S; 1 TABLESPOON sugar, possibly chilli powder; 2 (approx. 600 g; with bone) Chicken breasts; 400 g Chicken filet; 200 g Poultry liver; 2 (approx. 200 g) uncooked fine bratwursts; 150 g Mushrooms; 1 collar Spring onions; 1 green pepper; 1-2 TABLESPOONS Oil; 7-10 Tbsp Mint; 30 wooden skewers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 TABLESPOONS Mirin (sweet rice wine for cooking)
150 ml Soy sauce
150 ml S
1 TABLESPOON sugar, possibly chilli powder
2 (approx. 600 g; with bone) Chicken breasts
400 g Chicken filet
200 g Poultry liver
2 (approx. 200 g) uncooked fine bratwursts
150 g Mushrooms
1 collar Spring onions
1 green pepper
1-2 TABLESPOONS Oil
7-10 Tbsp Mint
30 wooden skewers

Directions

1
Water the wooden skewers. For the sauce, mix mirin, soy sauce, sake and sugar. Reduce by about 1/3 over high heat, stir more often. Season with chili if necessary. Remove the skin from the chicken breasts. Wash meat and liver, pat dry, dice
2
Peel and finely dice the ginger. Squeeze the sausage meat and knead with ginger. Form balls with moistened hands. Clean and wash the mushrooms and carve them crosswise at the top. Clean and wash spring onions and bell peppers and cut them into pieces
3
Put chicken fillet with skin and spring onions, chicken fillet without skin and pieces of paprika, poultry liver and mushrooms either alternately or only one variety each on wooden skewers. Put 3-4 meatballs on each of the remaining skewers
4
Fry the skewers on or under the hot grill for approx. 8 minutes or in a large pan in hot oil for approx. 10 minutes while turning. Coat with the sauce about 2 minutes before the end of the frying time and continue frying. Arrange and garnish with mint if desired