Had this for supper tonight and enjoyed it very much. I only made a couple changes. I couldn't find any sake in the grocery store, so I used rice wine (not rice wine vinegar) instead -- I think that may be the same thing -- and I cut the sugar from the 2 tbsps suggested to only 1 tbsp. Had lots of the sauce left over. I mean lots and lots. Definitely will go into our regular rotation.
This was a tad sweeter than a traditional Yakitori but I loved that about the recipe and thought the basting plus sugar gave it a great slightly caramelized taste. The extra sweetness makes it go really well with a salad and makes for a great summer outdoor dish.
This was a little different than the Yakatori Chicken I am used to at the Japanese restaurant, but had a great flavor and was very easy to make. I cooked these in my griddle skillet because we are in the middle of a thunderstorm. I basted them often so there was a good coating of sauce on the chicken. I had them with your Siu Mai or Siomai (Dim Sum Dumplings) Siu Mai (Dim Sum Dumplings) and steamed rice. Thanks for a great dinner, Pneuma. Made for March, 2009 Aussie/NZ Swap.
These were ok, but we did not particularly care for this too much. The addition of chicken stock made Japanese yakitori unlike yakitori we are used to having. Thanks for posting.
5 star all the way - A winner of a recipe. Grilled on an indoor Griddler that made it come out perfect- moist and tasty. I basted it about 5 times during the 10 minute cooking time. Thanks for posting the recipe Pneuma
Loved it! Really good flavor and it kept the chicken moist. I used dry sherry for the sake. Thanks Pneuma!
Awesome! We found this tender and moist. What a great skewer. This was easy to prepare and ready in no time. I served it with another skewer recipe and some rice. As a side dish a spinach salad went well. This is a keeper. Thanks for posting.
Very nice and moist chicken. The sauce was a surprise and not anywhere near as salty as I thought it would be and not overly sweet either (perfect in fact). We did these under the grill/broiler and the only change I would make if making them this way would be to give the kabobs and brush with the sauce before starting the cooking process to allow to seep into the meat more. Thank you Pneuma, made for the Aussie/Kiwi Swap #19 - August 2008.
This is a very good and easy to make dinner. I followed the recipe except for the green onons, we were out of them. My Dh cooked this on the barbecue. My DS and DD just loved this. Made for PRMR.
Had this for supper tonight. Did on the BBQ. Chicken was so moist and delicious. I used regular onions and not the green onions, only because of preference. I love grilled onions. Basted very often with the marinade. Chicken had an excellent flavour. Made it with some lo mein noodles with a sweet soya base sauce. Excellent side for the chicken. Will definitely keep in recipe book to make again. Thanks for posting.