I cook all the time. Everything from fancy recipes to easy dinners, and I'd like to think that I'm a pretty good cook. In general most of what I make gets good feedback from the people who have tried it, but the most enthusiastic review that I've ever gotten back from Kevin is for Chicken Yakitori that I made for the first time this fall. The recipe was originally from the New York Times and passed on to me by my dad. We made it again this week and it was just as good as we remembered.
yield: 4 servings
source: Nancy Clark, New York Times
1 lb chicken
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake
1 tablespoon brown sugar
2 garlic cloves, smashed
1/2 teaspoon grated ginger
scallions thinly sliced, for garnish
Cut the chicken into one in pieces and place in a shallow dish
In a small saucepan, combine soy sauce or tamari, mirin, sake, brown sugar, garlic and ginger. Bring to a simmer and cook 7 minutes, until thickened. Reserve 2 Tablespoons for serving. Pour remaining sauce over chicken, cover & chill 1-4 hours.
If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway. Serve drizzled with reserved sauce and garnished with scallions.printable recipe