For weeks I've had a wicked craving for some yakitori and since Mr. S. is sick again (this time with a head cold), I figured he'd be too weak to kick up a fuss about whatever I'd want to cook for dinner so last night I whipped up a batch. (Just in case though, I made a fresh batch of lemon bars for dessert to placate him.) Turned out I need not have worried, he liked the yakitori especially since I kept some extra sauce on the side for dipping and looks like the dish will most likely pop up into our dinner rotation in the near future again. Especially since it's so easy to make...all you have to do is baste, baste, baste! :)
Yakitori with Tare Sauce (adapted from Café Sucré Farine)
1 cup low sodium chicken broth
¾ cup Kikkoman Less Sodium Soy Sauce (green bottle)
½ cup mirin
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons sugar
1 teaspoon sesame oil
6 thin slices fresh ginger
4 cloves garlic, minced
1 ½ tablespoons corn starch
1 ½ tablespoons water
1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into cubes
2 bunches scallions, cut in 1" pieces, discarding top 2-3 inches
1. Soak bamboo skewers in cold water for 15 minutes. Drain
2. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Combine cornstarch and water; stir vigorously until there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool completely.
4. Preheat grill to medium-high. Brush or spray grill grate with oil.
5. Alternately skewer chicken pieces then two scallions onto skewers. (All I could find were the super long wooden kabob sticks, so we had "super-sized" yakitori for dinner.) Grill skewers, covered, about 2 minutes on each side.
6. Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken, 10 minutes total or until cooked through. (Watch chicken carefully; don't over-cook or chicken will be dry and tough.)
("What is Yakitori?" from Chef Taro, click to enlarge)