Pan-freid yakitori
This is a yakitori recipe that can be delicious even in a frying pan. It is mixed with marinade and immediately skewered and fried. The nutty flavour of ground sesame goes well with the deep taste of miso.
Servings: 12 skewers
Equipment
- 1 or 2 Frying pan with a lid
- 12 Bamboo skewer
Ingredients
- 600~700 gram Chicken thighs
- 90 gram Miso
- 45 gram Fine granulated sugar or caster sugar
- 4 tablespoon Roasted white sesame seeds
- 2½ teaspoon Japanese sake or Chinese rice wine or sherry
- 2½ teaspoon Japanese soy sauce
- 2½ teaspoon Sesame oil
- 2 tablespoon Vegetable oil for frying
Instructions
- Cut the chicken into bite-sized pieces.
- Place the sesame seeds in a small food processor. Grind for about 30 seconds until finely ground.
- Put miso, sugar, ground sesame seeds, Japanese sake, Japanese soy sauce and sesame oil in a bowl and mix well.
- Add the chicken and mix well so that the marinade coats the meat.
- Thread chicken evenly onto 12 bamboo skewers.
- Heat oil in a large frying pan over medium-low heat, and arrange the skewered chicken so that they do not overlap.（ It's best to use two frying pans, but if you only have one frying pan, fry in two batches.）
- Fry for 3 to 4 minutes until golden brown, then use tongs to turn it upside down. After turning it upside down, cover it with a lid and reduce the heat to low and slowly cook for about 10 minutes. (A lot of water comes out here.)
- When the chicken is cooked through, remove the lid, and increase the heat to evaporate the fluid. When the moisture is almost gone, turn the chicken over again and it's done when both sides are nicely browned. Transfer the chicken to the plate.
Notes
If you have a little bit of marinade left over, add it and a small amount of water to the frying pan after transferring the chicken to a plate, bring to a boil, and pour over the yakitori as a sauce.