Anu po recipe ng yakitori?

[sitsukoime]

Hi po sa mga TF member's:) Papaturo lng po sana ko kung anu yung recipe or anung sauce ang ginagamit sa pagbabad ng yakitori(grilled chicken po ba yun??)..Favorite ko po ksi, may nakita kasi ko sa SM ng chicken breast fillet so naisip ko gumawa ng yakitori or chicken kebab.....Maraming salamat po:)

[may_abe]

45 minutes prep
1/2 cups mirin (http://www.recipezaar.com/library/getentry.zsp?id=97) 3/4 cup soy sauce (http://www.recipezaar.com/library/getentry.zsp?id=473) 4 tablespoons sugar (http://www.recipezaar.com/library/getentry.zsp?id=139) 1 garlic clove (http://www.recipezaar.com/library/getentry.zsp?id=165) , pressed (optional) 1 lb boneless chicken thighs 1-2 green onion (http://www.recipezaar.com/library/getentry.zsp?id=363) , in inch-long pieces (optional) 8 bamboo skewers

Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
Let cool slightly while you are preparing the chicken.
Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
Thread chicken onto skewers, alternating with green onion if desired.
Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.

[sitsukoime]

45 minutes prep
1/2 cups mirin (http://www.recipezaar.com/library/getentry.zsp?id=97) 3/4 cup soy sauce (http://www.recipezaar.com/library/getentry.zsp?id=473) 4 tablespoons sugar (http://www.recipezaar.com/library/getentry.zsp?id=139) 1 garlic clove (http://www.recipezaar.com/library/getentry.zsp?id=165) , pressed (optional) 1 lb boneless chicken thighs 1-2 green onion (http://www.recipezaar.com/library/getentry.zsp?id=363) , in inch-long pieces (optional) 8 bamboo skewers

Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
Let cool slightly while you are preparing the chicken.
Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
Thread chicken onto skewers, alternating with green onion if desired.
Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.

Maraming salamat may_abe san;) Sa uulitin po.....:)