Chicken kebabs (yakitori)
8 pieces of skinless chicken
2 large green peppers, peeled and cut into pieces
yakitori sauce
chopped green onions for decoration
Yakitori Sauce
7 tbsp. l soy sauce
4 tbsp. l sake
4 tbsp. l Sahara
Place in a small saucepan and boil until the sauce thickens and one third is boiled.
Soak 8 wooden skewers in water for 20 minutes (so as not to burn). Preheat grill to maximum. Cut the chicken into 2.5 cm slices. Put on skewers, in turn with slices of pepper. Lubricate the kebabs with yakitori sauce, put in a grill pan. Grill for 6-8 minutes, turning, and greasing with sauce until tender. Garnish with chopped onions, serve with chilli and daikon radishes sprinkled with seasonings.
In the same way, you can cook any meat, liver and other offal or vegetables.
8 pieces of skinless chicken
2 large green peppers, peeled and cut into pieces
yakitori sauce
chopped green onions for decoration
Yakitori Sauce
7 tbsp. l soy sauce
4 tbsp. l sake
4 tbsp. l Sahara
Place in a small saucepan and boil until the sauce thickens and one third is boiled.
Soak 8 wooden skewers in water for 20 minutes (so as not to burn). Preheat grill to maximum. Cut the chicken into 2.5 cm slices. Put on skewers, in turn with slices of pepper. Lubricate the kebabs with yakitori sauce, put in a grill pan. Grill for 6-8 minutes, turning, and greasing with sauce until tender. Garnish with chopped onions, serve with chilli and daikon radishes sprinkled with seasonings.
In the same way, you can cook any meat, liver and other offal or vegetables.
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