Craving an authentic taste of Japan without the hefty restaurant bill? Look no further! This recipe delivers two iconic Japanese dishes—delicious yakitori (grilled chicken skewers) and refreshing kimchi hiyayakko (cold silken tofu with kimchi)—in under 30 minutes. Forget complicated techniques and expensive ingredients; this recipe focuses on simplicity and vibrant flavor, making it perfect for a weeknight meal or a fun weekend gathering. The savory, smoky yakitori, with its perfect balance of sweet and salty, pairs beautifully with the spicy, cool tang of the kimchi hiyayakko.
Imagine the juicy, tender chicken skewers sizzling on your grill or stovetop, releasing an irresistible aroma that fills your kitchen. This delightful combination offers a unique culinary adventure, showcasing the versatility of simple ingredients transformed into something truly special. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create your own Yakitori with Negima & Kimchi Hiyayakko.
Tools Needed
- Skewers (thick, flat with boat-like handle)
- Knife
- Cutting Board
- Bowl
- Grill or Frying Pan
- Aluminum Foil (optional)
- Ziploc Bag
Ingredients
- Chicken
- Green Onions (Negi)
- Cooking Wine: 1 tbsp
- Salt
- Pepper
- Edamame (precooked, frozen)
- Silken Tofu
- Kimchi
- Sesame Oil
- Sesame Seeds
- Soy Sauce: 2 tbsp
- Mirin: 2 tbsp
- Sugar: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Cut green onions and chicken into bite-sized pieces (3-4cm). Optionally remove chicken skin.
- Marinate chicken with cooking wine, salt, and pepper. Let it sit for 10 minutes.
- Prepare edamame (defrost if frozen).
- Drain silken tofu (or pat dry with paper towel for 10 min), top with kimchi and sesame oil/seeds.
- Simmer soy sauce, mirin, and sugar until slightly thickened (about 5 minutes). Cool slightly.
Step 2. Assemble & Cook Yakitori
- Thread marinated chicken and green onions onto skewers, alternating.
- If using a grill, wrap skewers in aluminum foil to prevent burning.
- Grill or pan-fry yakitori for 10 minutes, or until browned on both sides.
Step 3. Make the Tare Sauce
- Simmer soy sauce, mirin, and sugar until slightly thickened (about 5 minutes). Cool slightly.
Step 4. Serve & Enjoy
- Chill beer glasses.
- Add cooked yakitori to a ziploc bag with tare sauce; marinate.
- Set up your izakaya! Serve yakitori with edamame and kimchi hiyayakko.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Use thick, flat skewers with a boat-like handle for authentic yakitori.
- Marinating the chicken in cooking wine keeps it moist.
- Chilling beer glasses is crucial!
Nutrition
- Calories: 500-700
- Fat: 25-40g
- Carbs: 30-50g
- Protein: 35-50g
FAQs
1. Can I use different types of meat for yakitori?
Absolutely! While chicken is traditional, you can use beef, pork, or even shrimp. Just adjust the marinating and cooking time accordingly.
2. What if I don't have a grill?
No problem! You can easily cook yakitori in a skillet or even under a broiler. Just ensure the chicken is cooked through.
3. How can I make the yakitori sauce?
A simple yakitori sauce can be made with soy sauce, mirin, and sake (or dry sherry). Mix them together and simmer until slightly thickened.
So there you have it – a quick, easy, and incredibly satisfying yakitori recipe perfect for any occasion. Enjoy the authentic taste of Japan from the comfort of your own home, impressing your friends and family with minimal effort. Now go forth and create your own delicious izakaya experience!