Yakitori Restaurant Yakitori
Tsukune Yakitori and Chicken Tender Yakitori with Umeboshi Sauce
Ingredients
Tsukune Yakitori
- 1/4 long white onion
- 7 oz ground chicken
- 1 tsp salt (divided)
- 1 tsp Sake
- 1 tsp ginger root (minced)
- 1 tsp Katakuriko (potato starch)
Chicken Tender Yakitori with Umeboshi Sauce
- 4 chicken tenders
- 3 Umeboshi pickled sour plums
- 4 Shiso leaves
- 1/2 tsp salt
Instructions
- Soak 12 bamboo skewers (6" long) in water for 30 minutes.
- Make Tsukune Yakitori. Mince ginger root finely. Chop long white onion finely. Combine the ground chicken, onion, 1/2 tsp salt, Sake, ginger root, and potato starch in a bowl and mix well. Divide into quarters.
- Oil hands. Take 1/4 chicken mixture and make an oblong shape. Skewer the meat with 2 bamboo sticks. Make three more, and refrigerate if needed (to cook later).
- Sprinkle 1/2 tsp salt on the skewered Tsukune chicken before cooking. Cook chicken on a grill or in a frying pan with a little oil until the meat is cooked through.
- Make Chicken Tender Yakitori. Cut a strip of chicken tender into 4 pieces. Skewer chicken pieces on bamboo sticks, 4 pieces per stick.
- Remove the pits from Umeboshi plums and chop the plums to make a paste. Slice Shiso leaves very finely.
- Sprinkle salt on skewered chicken before cooking. Cook chicken on a grill or in a frying pan with a little oil until meat is cooked through. Top with Umeboshi plum paste and Shiso leaves.