These chicken kebabs are similar to the ones sold by street vendors throughout Japan. Serve with a nice steaming bowl of rice with grilled vegetables and a cold beer.
- 4 boneless/skinless chicken breasts, cut into 1 inch cubes
- 2 bunches green onions, washed, trimmed and cut into 1 inch pieces
- 1 cup/240 mL soy sauce
- 1/2 cup/120 mL sake
- 1/4 cup/60 mL mirin
- 1/3 cup/80 mL brown sugar
- 1 teaspoon/5 mL fresh grated ginger
Soak about 8-10 bamboo skewers in water. Preheat grill. Combine soy sauce, sake, mirin, sugar and ginger in a saucepan and heat enough to melt the sugar. Remove from heat and let cool.
Preheat grill. Thread chicken and onion pieces onto skewers, about 4-5 pieces of chicken. Reserve 1/3 cup/80 mL of sauce and pour the rest over the kebabs brushing to evenly coat. Place skewers on hot grill and cook for about 3 minutes per side or until done (internal temperature of 165 degrees F).
Remove skewers from heat and serve with remaining sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||18 g|
|Saturated Fat||5 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||1 g|