Chicken Yakitori (chicken skewers) – a detailed recipe cooking. 
Time: 2 час. 40 min Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. skinless bones of chicken thighs
- 225 gr. cooked according to the instructions on the rice packaging noodles (pour cold water and strain well)
- 225 gr. Japanese cabbage mizuna (salad mustard)
- 1/4 Art. daikon puree
- 1/3 Art. Mirin sauce (rice light wine)
- 1/3 Art. sake
- 2 tbsp. l canola oil
- 2 tbsp. l low salt soy sauce
- A little hot sauce plus a little more to serve
- Salt and ground black pepper
- 4 tbsp. l canola oil
- 4 tbsp. l rice vinegar
- 2 tbsp. l soy sauce
- 2 tsp lime juice
- 2 tsp Sahara
- Optional equipment: long wooden skewers 15 cm. (Soak in cold water for at least 1 hour)
Recipes with similar ingredients: chicken thighs, rice vinegar, lime juice, rice noodles, lettuce, daikon radish, sauce spicy soy sauce, mirin (rice wine), sake
Recipe preparation:
- In a large bowl, mix mashed radish, mirin, sake, oil, soy and spicy sauce. Put the chicken and mix. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Heat the charcoal grill or Camado ceramic grill, creating a direct heat zone. For every 2 skewer string over the edges of the chicken thigh. Sprinkle with salt and pepper. Grill until strips and cooked, about 6 each min from each side. Lay on a cutting board.
- In a large bowl, combine oil, rice vinegar, soy sauce, juice lime and sugar, pepper. Pour a little mixture mustard salad, mix and put on a large slide shallow serving bowl. Stir the noodles with the remaining dressing and put it in the center of the mustard slide.
- Cut the chicken thighs in half in the middle (between skewers), to get kebabs. Fan skewers around mustard, chicken in the center, pour hot sauce again and serve.
