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    You are in: Home / Recipes / Yakitori Recipe
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    Yakitori

    Average Rating:

    46 Total Reviews

    Showing 41-46 of 46

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    • on March 26, 2005

      Thanks for the recipe, mianbao! This is a great recipe! The yakitori was very close to the ones I had in Japan with my husband. My husband couldn't stop praising this dish I made for him! I marinated the chicken with some sea salt and ground black pepper before broiling them in the oven. I also used sake with additional sugar in replace of mirin. One warning though, don't use chicken breast as they are very dry after they are broiled in the oven. Will definitely make it again pretty soon!

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    • on March 08, 2005

      This is just like what I have gotten from our favorite Japanese restaurant. The only thing I did differently was only add 1tbs of the sugar as I found the mirin to be sweet enough. We really enjoyed this served with tempura and sushi rice. Thanks!

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    • on December 25, 2004

      This is very delicous, mianbao! I used sake instead of mirin (I ran out of the latter), so I increased the sugar by another TB. I did marinate the cut-up chicken thighs (with skin on) with the mixture for 1 day, before threading them on bamboo skewers (I soaked them for 1 hr prior to that). Then I 'grill' the yakitori in the oven for 10mins on 1st side and 5 more mins on the other. I also thread some cut-up red bell pepper for Christmas-y color (red and green from the green onion). They were gone in a flash! These are my guests' favorite appetizer!

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    • on December 06, 2004

      WE LOVED IT! Thank you for posting this. So simple to make and absolutely delicious. I used molasses instead of sugar and grilled them in the oven. The left over sauce was enough for a second batch which I used to make again a few days later. I'll make this again and again and will make extra to keep in the fridge. One word of caution, keep an eye on the sauce it easily boiled over. Mine did, when I just turned my back for a couple of seconds. Boy, what a mess! But worth it. :)

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    • on November 15, 2004

      I agree with Hey Jude - According to a very fussy DH (I'm vegetarian), the flavour combinations of this was beyond compare. I did not have thigh meat, but used free range breast instead. It came out great, but I'm sure thigh would be better. I also used garlic and would never consider ommiting it. Will be making it again this week-end!!!

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    • on September 12, 2004

      Outstanding, I'd give it ten * if I could. The sweetness from the mirin and sugar, plus the saltiness from the soy and combined with the smoky flavor from the grill gave this a flavor that knocked our socks off. I made this exactly per the instructions, including the garlic, and I'll be making this again, many times. We loved this. Thanks Mianbao for a recipe that made us feel like we were in Japan!

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    Nutritional Facts for Yakitori

    Serving Size: 1 (1094 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 182.0
     
    Calories from Fat 78
    42%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 47.6 mg
    15%
    Sodium 1823.7 mg
    75%
    Total Carbohydrate 10.5 g
    3%
    Dietary Fiber 0.2 g
    0%
    Sugars 7.4 g
    29%
    Protein 12.8 g
    25%

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