Yakitori with Japanese Spices

Ingredients

【A】 Tare glazed Yakitori with Assorted Chili Pepper
Chicken thigh	1
Rice wine (Sake)	1 tbsp
Salt	1/2 tsp
S&B Assorted Chili Pepper (Nanami Togarashi) 15g	As needed
[Sauce]
Soy sauce	1 tbsp
Sweet sake (mirin)	1 tbsp
Rice wine (Sake)	1/2 tbsp
Sugar	1/2 tbsp
【B】 Salt grilled Yakitori with Japanese Pepper (Sansho)
Chicken thigh	1
Rice wine (Sake)	1 tbsp
Salt	1/2 tsp
S&B Japanese Pepper (Sansho) 12g	As needed
【C】 Yakitori with Wasabi
Chicken breast	1
S&B Wasabi paste	As needed
Salt	to taste (as you like)

Directions

【A】

1. Cut chicken thigh into bite-sized pieces.
   
2. Marinate it with rice wine and salt for 10 min. Mix ingredients of 【Sauce】 in advance.
   
3. Skewer 5 pieces on each bamboo stick.
4. Turn the heat on and put them on a frying pan. Cook for two min.
5. Turn chicken over and cook other side on low heat for 5 min.
6. In another frying pan, boil down ingredients of sauce.
7. Put (5) chicken on (6) frying pan and coat the chicken with sauce.
8. Place on a plate and sprinkle Assorted Chili Pepper.

【B】

1. Cut chicken thigh into bite-sized pieces.
2. Marinate it with rice wine and salt for 10 min.
3. Skewer 5 pieces on each bamboo stick.
4. Turn the heat on and put them on a frying pan. Cook for two min.
5. Turn chicken over and cook other side on low heat for 5 min.
6. Place on a plate and sprinkle Japanese Pepper (Sansho).

【C】

1. Cut chicken thigh into bite-sized pieces.
2. Skewer 5 pieces on each bamboo stick.
3. Turn the heat on and put them on a frying pan. Cook for two min.
4. Turn chicken over and cook other side on low heat for 5 min.
5. Sprinkle salt, as you like.
6. Place on a plate and put Wasabi on chicken.

Related page

• Japanese Spices