Buzz
Ingredients for making grilled chicken skewers:
+ 0.5kg minced chicken meat
+ 15ml sesame oil
+ 15ml Japanese miso
+ 10 leaves of basil
+ 4 stalks of green onions
+ Table salt
+ Chili sauce
+ Sharp bamboo skewers
* Chicken sauce:
+ 1/2 bowl of soy sauce
+ 1/2 bowl of mirin
+ 1/4 bowl of sake
+ 1/4 bowl of water
+ 2 tablespoons of brown sugar
How to make grilled chicken skewers:
Soak bamboo skewers in water for approximately 30 minutes. Wash and finely chop purple perilla leaves and spring onions.
Pour 1/3 of the minced chicken into a pan and cook until browned. Stir constantly to prevent clumping. Then, mix the remaining raw chicken with the cooked chicken.
Add sesame oil and miso to the chicken. Add purple perilla leaves and spring onions to the bowl and mix well.
Using your hands, knead the meat 30 times clockwise and 30 times counterclockwise until the meat turns pale and sticky. Rub a little sesame oil on your hands and take a handful of meat to put on top.
Use your hands to shape the meat into a long stick about 6-7cm long. Use skewers to skewer through the middle of the meat stick. Grease a baking tray. Place the skewered meat on the tray and sprinkle salt as shown in the picture.
Wrap aluminum foil around the bamboo skewers to prevent them from burning while grilling.
Grill the skewered chicken meat for 5 minutes at 290 degrees Celsius. Then, flip the meat skewers upside down and grill for an additional 4 minutes. When both sides of the skewers turn golden brown, remove them, spread yakitori sauce around, and continue grilling for about 30-60 seconds. Enjoy the skewered chicken meat with chili sauce for a delightful meal.
As per Emdep's recommendation
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