Tuesday, January 29, 2008

Yakitori

Serves two as a main dish; four as hors d’oeuvre.

This recipe comes from Edie Baxter, Alex and Topher's fourth grade teacher. Every spring to conclude their study of Japan, the class with help from Edie and parents, prepared a Japanese feast complete with Yakitori and Sushi rolls (no raw fish) and finished with the not so Japanese but absolutely delicious Ericson's ginger ice cream.

Fresh from Mrs. Baxter class Alexandra (at left - June 1990) wearing a blue kimono and a Japanese apron I brought from Kyoto prepares to grill Yakatori. Below, Topher and his classmates prepare the Yakatori (1993).




1 whole (two halves) chicken breast, skinned and boned [or 4 second joints, skinned and boned - my preference for this dish]

½ pound fresh mushrooms

4 scallions

Sauce:

½ c soy sauce

2 T brown sugar

2 T dry sherry

Cut chicken into 1” cubes. If mushrooms are very large cut into pieces similar in size to chicken, otherwise use whole. Cut scallions into 1” pieces. Mix the sauce and place in a shallow bowl. Add chicken and vegetables and marinate one hour. [If using wood skewers soak in water while chicken is marinating.] Thread chicken and vegetables alternately on skewers. Grill ~10 minutes (or until chicken is no longer pink inside) while turning and basting with marinade.

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