Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking. | 2. Cook in batches, on heated oiled grill plate or barbecue, turning and brushing with sauce occasionally until browned all over and cooked through. | 3. Serve yakitori sprinkled with Japanese pepper. | 4. SAUCE- Combine ingredients in small saucepan, bring to a boil. | 5. Reduce heat and simmer uncovered over medium heat until sauce reduces by a third, cool. | 6. TIPS- Bottled yakitori sauce can be bought from Asian grocery stores. | 7. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. | 8. You can substitute seven-spice mix (shichimi togarashi) for Japanese pepper (sansho powder). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	500		cut	996600.0	1789.35	21698.7	100180.95
red capsicum	1		chopped	-	-	-	-
shiitake mushroom	4	halved		-	-	-	-
green onion	6	thick	trimmed cut	-	-	-	-
sansho pepper	1/4	teaspoon		-	-	-	-
japanese soy sauce	125			-	-	-	-
sake	125			-	-	-	-
mirin	60			-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.