By Dane Feldman
Photo by Dane Feldman.
Yakitori has been a Japanese favorite of mine since I was just a kid. When sushi first became popular, I was completely uninterested (a true shock, I know) and typically ordered chicken yakitori and miso soup. In the last 8-10 years, I’ve ordered sushi almost every time I set foot in a Japanese restaurant, so my craving for yakitori is long overdue.
What you’ll need:
2 lbs chicken, sliced
1/2 cup sake
1/3 cup low sodium soy sauce
1 1/2 tbsp chives, finely chopped
1 tbsp fresh ginger, grated
Combine the sake, soy sauce, chives, and ginger in a bowl. Stir and pour into a large glass dish. Put the chicken on skewers and coat in the marinade. Let sit for at least one hour and turn the chicken every 20 minutes.
Throw the skewers on the grill and barbecue until the chicken is cooked through. Serve by plating the skewers.