Negima Yakitori

• Meat

  • 1 1/2 lbs Chicken thighs, boneless and skinless

• Produce

  • 1 Daikon radish
  • 2 cloves Garlic
  • 1 inch Ginger, fresh
  • 2 bunches Scallions

• Condiments

  • 1 Basting sauce
  • 1 Marinade
  • 1/4 cup Mirin
  • 1 1/2 cup Soy sauce, low sodium
  • 1/4 cup White miso paste

• Baking & Spices

  • 1 tsp Corn starch
  • 1 tbsp Sesame seeds, Toasted
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Canola or vegetable oil
  • 1 tbsp Sherry vinegar

• Beer, Wine & Liquor

  • 1/4 cup Sake

• Other

  • 10 6-inch wooden skewers
  • Extras

Found on hapanom.com

Description

Ingredients

• 10 6-inch wooden skewers
• Marinade
• 1 daikon radish (about the size of a large carrot), grated using a microplane
• 1 cup low sodium soy sauce
• ¼ cup white miso paste
• 1½ pounds chicken thighs, boneless and skinless, cut into 1 inch pieces
• Basting Sauce
• ½ cup low sodium soy sauce
• ¼ cup sake
• ¼ cup mirin
• 1 tablespoon sherry vinegar
• 2 tablespoons sugar
• 2 cloves garlic, crushed
• 1-inch fresh ginger, peeled and roughly chopped
• 1 teaspoon corn starch
• Extras
• 2 bunches of scallions, white and light green parts only
• canola or vegetable oil for cooking
• 1 tablespoon toasted sesame seeds for garnish

Directions

• Soak 8 to 10, 6-inch wooden skewers in water for 30 minutes.
• In a large bowl, add the daikon radish, soy sauce, and miso paste. Stir well and add the chicken, being sure to coat each piece with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
• In a small saucepan over high heat, add the first 7 basting ingredients and bring to a boil. Once boiling, reduce the heat so the contents gently simmer. Cook for 6 minutes to allow the mixture to thicken slightly. Evenly sprinkle the corn starch into the sauce, stir well, and cook for another 1 to 2 minutes – the sauce will thicken a bit more. Set aside to work on skewering the chicken.
• Cut the white and light green part of the scallions into 1 inch pieces. Thread a piece of the marinaded chicken onto the skewer. Add a scallion perpendicular to the skewer. Continue alternating the rest of the chicken and scallions in this fashion.
• Lightly oil a cast iron grill pan or grill grates and heat over medium-high heat. Working in batches, add the skewers. Cook for 2 minutes on each side and then begin brushing the skewers with the yakitori sauce, turning and basting every 30 seconds for another 4 minutes, for a total cooking time of 8 minutes, or until cooked through. If cooking in a pan, wipe out the pan of excess sauce and re-oil in between each batch. Transfer to a serving plate and sprinkle with toasted sesame seeds. Serve immediately.

Nutrition