Sate Ayam Jepang

Name: Sate Ayam Jepang
Cuisine: japanese
Ingredients: 500g boneless chicken thigh, cut into bite-sized pieces; 100g chicken skin, cut into strips; 4 scallions, cut into 5 cm pieces; 60ml soy sauce; 60ml mirin; 30ml sake; 2 tbsp sugar; 1 tsp salt; ½ tsp ground black pepper; 1 tbsp sesame oil; 10 bamboo skewers, soaked in water for 30 min

Yakitori

Ingredients

500g boneless chicken thigh, cut into bite-sized pieces
100g chicken skin, cut into strips
4 scallions, cut into 5 cm pieces
60ml soy sauce
60ml mirin
30ml sake
2 tbsp sugar
1 tsp salt
½ tsp ground black pepper
1 tbsp sesame oil
10 bamboo skewers, soaked in water for 30 min

Instructions

11. Soak bamboo skewers in water for at least 30 minutes to prevent burning.
22. Thread chicken thigh, chicken skin, and scallion pieces alternately onto each skewer.
33. In a small saucepan, combine soy sauce, mirin, sake, sugar, salt, pepper, and sesame oil; simmer 5 minutes until slightly thickened to make tare sauce.
44. Preheat a charcoal or gas grill to medium‑high heat; place skewers skin‑side down and grill 2 minutes.
55. Brush skewers with tare sauce, flip, and grill the other side 2 minutes.
66. Continue grilling, turning and basting with sauce every minute, until chicken is cooked through and edges are caramelized, about 8‑10 minutes total.
77. Remove from grill, brush with a final light coating of tare, and serve hot with remaining sauce for dipping.

Source: llm-generated