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My review
Yakitori Don
Jana Marko
"One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles."
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Ingredients
1 d 40 m servings 587 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
- Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
- Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
Footnotes
- Cook's Notes:
- To Bake: bake the chicken pieces in a 325 degree F (165 C) oven for 45 minutes or until done, turning once and basting with the marinade halfway through cooking.
- To Grill: cook over medium-high heat, turning several times for even cooking. Brush with marinade when the chicken is half-cooked.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
Per Serving: 587 calories; 32.5 g fat; 18 g carbohydrates; 48.7 g protein; 146 mg cholesterol; 2545 mg sodium. Full nutrition
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Reviews
Read all reviews 6689 Ratings
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Most helpful positive review
5/3/2003
Loved it! So good we choose to make it while in Japan! The authentic Yakatori joint is down the street and we're not sure we can tell a difference! We added pea pods and mushrooms as well as ...
Most helpful critical review
6/11/2007
Too salty for my taste. It needed a lot of rice to counteract the salt. Steamed broccoli went well with it.
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5/3/2003
Loved it! So good we choose to make it while in Japan! The authentic Yakatori joint is down the street and we're not sure we can tell a difference! We added pea pods and mushrooms as well as ...
9/4/2002
Great recipe... tastes exactly like the yakitori in Japan. You could also cut the chicken into small pieces (boneless, skinless) and after they are marinated place the pieceson skewers to BBQ. (...
6/1/2007
You know, I cook a lot of asian food. Mosly japanese. This was actually quite delicious. I just made it last night and already my wife is asking for it again. i added a little sesame chile oil ...
10/17/2006
I'm half Japanese and eat japanese all the time, and I loved this! I added big pieces of green onion towards the end of the cooking process (I saw it that way in Japan) and it was yummy! thanks.
5/8/2007
I did not have any saki or mirin so I just added White Wine. It turned out great! My family loved it.
12/1/2006
This is a family favorite. I often make the marinade and put the chicken in to freeze, so I have a meal ready to go with little prep.
2/14/2004
my food proof chicken marinade- always use this guy in a pinch- all of these ingredients are staples at my house! generally, i use honey instead of sugar (like the smoky flavor that it lends). ...
3/28/2007
This was fantastic, we skewered these with green peppers, onions, and mushrooms and grilled. We didn't have mirin but used Japanese rice wine + the sake and sugar instead. The chicken carmaliz...
6/11/2007
Too salty for my taste. It needed a lot of rice to counteract the salt. Steamed broccoli went well with it.