Easiest Way to Make Favorite Yakitori-Style Teriyaki Chicken Thigh
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Perfect Yakitori-Style Teriyaki Chicken Thigh. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Yakitori-Style Teriyaki Chicken Thigh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakitori-Style Teriyaki Chicken Thigh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Yakitori-Style Teriyaki Chicken Thigh is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Yakitori-Style Teriyaki Chicken Thigh using 8 ingredients and 7 steps. Here is how you cook it.
I wanted something cheap yet fulfilling for my kids who love yakitori. They ate it all up.
Be careful not to over-boil, as this will toughen the meat.
After the chicken is cooked and chopped, you may put it back in the sauce. This is good for times when the meat is still not completely cooked through.
You can also put garlic in the oil when frying the chicken. For 4 servings. Recipe by Mamaushi
Ingredients and spices that need to be Prepare to make Yakitori-Style Teriyaki Chicken Thigh:
- 2 Chicken thigh meat
- 2 Japanese leek (cut to 2-3cm)
- 1 for frying Oil
- 1 tbsp Sugar
- 2 tbsp Sake
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 1 Shredded nori seaweed
Instructions to make Yakitori-Style Teriyaki Chicken Thigh
- Lightly rinse the chicken, and blot dry with a paper towel.
- Heat the oil in a frying pan and cook the chicken with the skin facing down. Once they brown, turn them over.
- Wipe excess oil with a paper towel. Combine the flavoring ingredients and add them to the pan. Cover with a lid and steam-cook.
- Once the chicken has cooked through, continue to boil over low-medium heat while pouring the sauce on top. Turn over occasionally. Once it has taken on the same color as the sauce, remove the chicken.
- Cut the chicken into bite-sized pieces and transfer to a serving plate.
- Add the leek to the sauce until tender, then serve with the meat. Pour some sauce over the chicken. Serve with cut seaweed strips to taste.
- Serve over hot rice for a yakitori rice bowl. The rice absorbs the sauce and becomes delicious. Shake in a bit of shichimi spice for a more mature taste!
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