Yaki tori

Yield: 1 servings

Measure Ingredient
\N \N Recipe taken from Japanese Country Cookbook by Russ Rudzinski
2 eaches Chicken breasts
2 tablespoons Shoyu (soy Sauce)
1½ tablespoon Sugar
2 tablespoons Water

Cut breasts into cubes and marinate in the remaining ingredients for ½ hour or more. Skewer on bamboo skewers and broil in broiler or charcoal brazier for 7-8 minutes, turning once or twice. Serve with rice or as an hors d'oeuvre. Variations: Add a crushed garlic clove or ½ teaspoon minced ginger to the marinade. In actuality you can use any chicken pieces, in Japan I've had it with just chicken skin and fat, (much better with the breast pieces). You can also use gizzard or chicken livers. Hope this helps you out!! From: Nola Wilson Submitted By STEVE HERRICK On 01-15-95

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