Yakitori Cooking at Home
I am interested in doing some Yakitori cooking at home and looking for some advice on equipment as well as some recipes. Our 4 young kids love going to Izakaya /Yakitori places but thought I would be a fun idea to try at home. Korin had some Japanese charcoal barbeque grills including binchotan charcoal as well as some of those cooking nets. Anyone have any experience in their products ?
Also, depending on what they are making, I notice the chefs sprinkling some spice (besides salt and pepper) on some of the food. Does anyone know what this is ? I have a pretty large gas BBQ grill as we as a few portable charcoal grills so I am open to maybe customize what I have, but would love to make the food tasting as authentic as possible. Finally, if anyone has a great resource or link to great yakitori recipes, that would be lovely. Thanks !
The kunros at korin are very nice, and perfect for yakitori, but they are kind of expensive. IMHO, you need to use natural lump charcoal to get it right. The spice could be sansho pepper (sort of citrus flavored pepper) or togorashi (a chili and black sesame blend) . There are plenty of recipes available online.
I would watch for a used tabletop hibachi. Mine cost $5. It will be fun sitting around the patio table taking the skewers right off and onto a plate.
Here is a recipe.
3 tablespoons dry sherry
2 tablespoons sugar
1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 pound chicken breast tenders, cut in half on an angle
Preheat coals for tabletop hibachi to medium high to high heat.
Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken in marinade and let stand 10 minutes. You can marinate longer... maybe an hour or two.
Skewer pieces of chicken with presoaked bamboo skewers.
Cook chicken skewers over hot coals or on hot grill pan for 3 or 4 minutes on each side.