Yakitori sticks in AirFryer
Hola amigos! Hope you are having a fantastic start to Spring. I just came back from a long holiday to Hong Kong and Japan. My next recipe installments are by-products of my binge-eating food adventure. Of course, they will be much healthier versions because I will be using the beloved airfryer. I ate my way through Hong Kong and Japan, literally ate through Japan from Tokyo to rural Japan then to Kyoto. If you are planning a trip to Japan, I highly recommend visiting in the beginning of Spring, which is when cherry blossoms flourish the entire country with cheerful pretty colors.
On to food (can you see I am very excited to share my food journey with you?); we’ll be making yakitori. We found a random and local yakitori izakaya in Shinjuku where we were sat on traditional tatami mats. A local struck up a conversation with us when she overheard our conversation that sitting on a tatami mat requires some serious yoga and pilates skills. I am not the most flexible person and definitely not a yoga guru. Yakitori simply means grilled chicken, yaki means roast or grill, and tori means chicken. So the Izakaya (means a casual Japanese bar that serves drinks and bar food) offered a variety of chicken pieces such as chicken heart, hip, breast, thigh, skin and etc. They really do know their chicken anatomy. I am not a big fan of chicken liver at all, so won’t be cooking that for sure. I will be making yakitori chicken thigh meat because it’s more accessible to get and texture is very succulent.
Some basic Japanese ingredients you can pick up for your pantry for regular Japanese recipes: mirin (Japanese sweet cooking wine), cooking sake, soy sauce, dashi powder (or you can make the dashi stock yourself, will have recipe for that soon), miso paste and Japanese panko. If there isn’t any Japanese store around you, they are easily available online. For this current yakitori recipe, we’ll need mirin, sugar, salt, soy sauce for our yakitori today. This is probably the most basic yet delicious marinade. If you can’t find the exact yakitori sticks, you can use any type of sticks you have as long as they are able to go through the meat.
P.S. – I used dark soy sauce cause I wanted a bbq look, so please use normal or light soy sauce if you want a lighter look.
If you have any questions after watching the video, please feel free to contact me! Btw, my next recipe will be on the crunchier side – crispy rice nigiri in an airfryer then topped with spicy tuna, excited much? 🙂
- 4 pieces of chicken thigh meat
- 5 green onions (spring onions)
- 1/4 cup of soy sauce (dark or light)
- 1 teaspoon of sugar
- 1 tablespoon of Mirin
- 1 teaspoon of garlic salt
- 8 6" bamboo skewer sitcks
- Soak bamboo sticks in water for 15 minutes.
- Cut chicken into 1” square pieces.
- Cut green onions into 1” length.
- Stitch chicken & onion in alternate orders into skewers
- Make marinade sauce: soy sauce, garlic salt, Mirin & sugar
- Marinade chicken with sauce for 3 hours
- AirFry skewers for 10 to 12 minutes in 180° C or 350° F