Andy's chicken recipe got me looking in that part of my recipe file.
I have a Yakitori recipe that I've never tried although it sounds dead
easy. Can you tell me what seven-spice mixture is? Is it absolutely
necessary? Do you have a better recipe for yakitori?

TIA
```````

Yakitori (Skewered Chicken)

3 pounds boneless chicken breast -- cut in 1 inch pieces

Yakitori sauce (see recipe below)
Ground pepper -- to taste
Seven-spice mixture -- to taste
Bamboo skewers -- soaked in water for 1 hour prior to use

Yakitori Sauce (makes 2 cups)
6 T. sake
3/4 cup dark soy sauce
3 T. mirin wine
2 T. sugar

Marinate the chicken pieces in the yakitori sauce for 2 hours. Thread
the chicken, peppers and leeks onto the bamboo skewers. Season with
pepper and seven-spice mixture. Place the skewers on a well oiled
grill for 4 minutes, turn and grill for a further 4 minutes. Serve on
steamed rice with Yakitori sauce

For the Sauce: Combine ingredients in a saucepan and bring to the boil
to burn off alcohol.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" wrote

Dang! My first ping!

> Andy's chicken recipe got me looking in that part of my recipe file.
> I have a Yakitori recipe that I've never tried although it sounds dead
> easy. Can you tell me what seven-spice mixture is? Is it absolutely
> necessary? Do you have a better recipe for yakitori?

This is just a variation on '5 spice'. My actual 5 spice jar has 6 in
there.

on the recipe below, no need to soak the skewers that long.

I would add a pinch of dried wasabi powder to this yakitori sauce as it's a
bit bland as presented.


>
> TIA
> ```````
>
> Yakitori (Skewered Chicken)
>
> 3 pounds boneless chicken breast -- cut in 1 inch pieces
>
> Yakitori sauce (see recipe below)
> Ground pepper -- to taste
> Seven-spice mixture -- to taste
> Bamboo skewers -- soaked in water for 1 hour prior to use
>
> Yakitori Sauce (makes 2 cups)
> 6 T. sake
> 3/4 cup dark soy sauce
> 3 T. mirin wine
> 2 T. sugar
>
> Marinate the chicken pieces in the yakitori sauce for 2 hours. Thread
> the chicken, peppers and leeks onto the bamboo skewers. Season with
> pepper and seven-spice mixture. Place the skewers on a well oiled
> grill for 4 minutes, turn and grill for a further 4 minutes. Serve on
> steamed rice with Yakitori sauce
>
> For the Sauce: Combine ingredients in a saucepan and bring to the boil
> to burn off alcohol.
>
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

On Sat, 17 Jan 2009 15:09:24 -0500, "cshenk" > wrote:

>"sf" wrote
>
>Dang! My first ping!
>
>> Andy's chicken recipe got me looking in that part of my recipe file.
>> I have a Yakitori recipe that I've never tried although it sounds dead
>> easy. Can you tell me what seven-spice mixture is? Is it absolutely
>> necessary? Do you have a better recipe for yakitori?
>
>This is just a variation on '5 spice'. My actual 5 spice jar has 6 in
>there.
>
Great! I was wondering if five spice could be substituted.

>on the recipe below, no need to soak the skewers that long.

Yeah, 30 minutes is more than long enough.
>
>I would add a pinch of dried wasabi powder to this yakitori sauce as it's a
>bit bland as presented.
>
OK, will do!

thanks!

>
>>
>> TIA
>> ```````
>>
>> Yakitori (Skewered Chicken)
>>
>> 3 pounds boneless chicken breast -- cut in 1 inch pieces
>>
>> Yakitori sauce (see recipe below)
>> Ground pepper -- to taste
>> Seven-spice mixture -- to taste
>> Bamboo skewers -- soaked in water for 1 hour prior to use
>>
>> Yakitori Sauce (makes 2 cups)
>> 6 T. sake
>> 3/4 cup dark soy sauce
>> 3 T. mirin wine
>> 2 T. sugar
>>
>> Marinate the chicken pieces in the yakitori sauce for 2 hours. Thread
>> the chicken, peppers and leeks onto the bamboo skewers. Season with
>> pepper and seven-spice mixture. Place the skewers on a well oiled
>> grill for 4 minutes, turn and grill for a further 4 minutes. Serve on
>> steamed rice with Yakitori sauce
>>
>> For the Sauce: Combine ingredients in a saucepan and bring to the boil
>> to burn off alcohol.




--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" wrote
> "cshenk" wrote:

>>> Andy's chicken recipe got me looking in that part of my recipe file.
>>> I have a Yakitori recipe that I've never tried although it sounds dead
>>> easy. Can you tell me what seven-spice mixture is? Is it absolutely
>>> necessary? Do you have a better recipe for yakitori?
>>
>>This is just a variation on '5 spice'. My actual 5 spice jar has 6 in
>>there.
>>
> Great! I was wondering if five spice could be substituted.

Sure can! My current bottle of '5 spice' has Cinnimon, Anise, Fennel,
Ginger, Clove, Licorice root.

The other commonly added ones for 7 spice a Mace, Nutmeg, Curry blends,
and sometimes you see wasabi powder (or simple horseradish powder).

>>on the recipe below, no need to soak the skewers that long.
>
> Yeah, 30 minutes is more than long enough.

Definately.
>
>>I would add a pinch of dried wasabi powder to this yakitori sauce as it's
>>a
>>bit bland as presented.
>>
> OK, will do!
>
> thanks!
>

This is more like how it's really made in Asia. You may find the amount of
Mirin and Sake to be a bit heavy for the American palate? If so, next time
replace some of the sake, with a spiced vinegar. About 1 TB.

Let me know what you think of it, and i can tell you how to adapt it for
your tastes based on your findings ;-)



>>
>>>
>>> TIA
>>> ```````
>>>
>>> Yakitori (Skewered Chicken)
>>>
>>> 3 pounds boneless chicken breast -- cut in 1 inch pieces
>>>
>>> Yakitori sauce (see recipe below)
>>> Ground pepper -- to taste
>>> Seven-spice mixture -- to taste
>>> Bamboo skewers -- soaked in water for 1 hour prior to use
>>>
>>> Yakitori Sauce (makes 2 cups)
>>> 6 T. sake
>>> 3/4 cup dark soy sauce
>>> 3 T. mirin wine
>>> 2 T. sugar
>>>
>>> Marinate the chicken pieces in the yakitori sauce for 2 hours. Thread
>>> the chicken, peppers and leeks onto the bamboo skewers. Season with
>>> pepper and seven-spice mixture. Place the skewers on a well oiled
>>> grill for 4 minutes, turn and grill for a further 4 minutes. Serve on
>>> steamed rice with Yakitori sauce
>>>
>>> For the Sauce: Combine ingredients in a saucepan and bring to the boil
>>> to burn off alcohol.
>
>
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

On Jan 17, 11:56 am, sf > wrote:
> .....
> Marinate the chicken pieces in the yakitori sauce for 2 hours. .... Serve on
> steamed rice with Yakitori sauce
>
> For the Sauce: Combine ingredients in a saucepan and bring to the boil
> to burn off alcohol.
>
For some readers, the recipe may be unclear on an important point.
Whenever you use a sauce both for marinating and later for serving, it
is imperative to boil it _after_ using it as a marinade. Otherwise,
you'll be saucing your finished chicken with a liquid infused with raw
chicken. You need to boil it to kill off the baddies. So, marinate,
boil (and don't return it to the marinating bowl), and use as
sauce. -aem

"aem" wrote
> sf wrote:

>> Marinate the chicken pieces in the yakitori sauce for 2 hours. ....
>> Serve on
>> steamed rice with Yakitori sauce

>> For the Sauce: Combine ingredients in a saucepan and bring to the boil
>> to burn off alcohol.

> For some readers, the recipe may be unclear on an important point.
> Whenever you use a sauce both for marinating and later for serving, it
> is imperative to boil it _after_ using it as a marinade. Otherwise,

Oh definately! Good point to mention as some may have missed that.

Though in this particular dish, the alcohol content is *quite high* so the
main reason to boil is to reduce that.

On Sun, 18 Jan 2009 13:22:28 -0500, "cshenk" > wrote:

>This is more like how it's really made in Asia.

You mean I bungled into the real deal? Yahoo!

>You may find the amount of
>Mirin and Sake to be a bit heavy for the American palate? If so, next time
>replace some of the sake, with a spiced vinegar. About 1 TB.

I'm pretty good at taking my flavors authentically.
>
>Let me know what you think of it, and i can tell you how to adapt it for
>your tastes based on your findings ;-)

Will do! I can hardly wait.

Putting mirin and sake on my shopping list.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 18 Jan 2009 10:58:37 -0800 (PST), aem >
wrote:

>On Jan 17, 11:56 am, sf > wrote:
>> .....
>> Marinate the chicken pieces in the yakitori sauce for 2 hours. .... Serve on
>> steamed rice with Yakitori sauce
>>
>> For the Sauce: Combine ingredients in a saucepan and bring to the boil
>> to burn off alcohol.
>>
>For some readers, the recipe may be unclear on an important point.
>Whenever you use a sauce both for marinating and later for serving, it
>is imperative to boil it _after_ using it as a marinade. Otherwise,
>you'll be saucing your finished chicken with a liquid infused with raw
>chicken. You need to boil it to kill off the baddies. So, marinate,
>boil (and don't return it to the marinating bowl), and use as
>sauce. -aem

good points, thanks


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West