| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken stock
- 1 cup white rice
- Salt
- About 3 tablespoons neutral oil
- About 1/2 cup dark soy or tamari
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons pourable light brown or brown sugar
- 4 large cloves of peeled garlic
- 1-inch ginger root
- 2 pounds of boneless, skinless chicken thighs
- 1 bunch large scallions, trimmed
- Green Beans with Tofu and Sesame Sauce, recipe follows
- 1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop)
- 4 tablespoons toasted sesame seeds
- About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans
- 1 round teaspoon sugar or fine sugar
- 4 ounces firm tofu
Instructions
- For the chicken yakitori and rice: Soak skewers in water.
- Gather ingredients.
- Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
- Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
- Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
- Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
- Serve skewers on or next to white rice with Green Beans alongside.
- Gather ingredients.
- Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
- Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
- Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you’re not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
- Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 900 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 8 g |
| Sugar | 14 g |
| Protein | 69 g |
| Cholesterol | 217 mg |
| Sodium | 1536 mg |
Reviews
This recipe is FANTASTIC!!! I’m super lazy tho and did NOT put my chicken beast tenders on skewers. I just sautéed them in the pan until brown with the spring onions, turned the heat to low and basted them repeatedly with the sauce until coated and sticky. WOW!!! Will DEFINITELY be making this again SOON!!! So good!
I made the recipe (finishing the meal, as I text this) It was one of the most “authentic” Asian dishes I ever made.
I used precise proportions of Mirin, sake and tamari as recommended in the recipe and wow, it worked.
I used precise proportions of Mirin, sake and tamari as recommended in the recipe and wow, it worked.
Great recipe for my hungry teenager and 3 helpings later there are no leftovers!
Loved the chicken and it is easy to make. I couldn’t find mirin so used rice vinegar and everything turned out great. We as a family need to get used to tofu, that was the only complain from the kids.
My family LOVED this recipe. I used chicken breasts because it’s Quarantine Time and my grocery store didn’t have boneless skinless thighs (thighs would have been even more flavorful I’m sure, but I was not up to boning chicken), and I skipped the tofu because my family doesn’t care for it, but besides that I prepared it as written. It took me 39 minutes (my chicken-cooking pan was too small for all the skewers, and I turned the rice down too low and it wasn’t finished in the proper 15-18 minutes), but next time it’ll be 30 minutes, I’m sure. And there WILL be a next time. A new family favorite!
I was very reluctant but came around.
I did a veggie yakitori. The sauce and veggies were great. However, I didn’t love the green bean salad. It was just okay. Rachael’s reaction to eating the salad gave me high expectations. So I added some ponzu and togarashi and that helped.
Winner, winner, Chicken Dinner! I made this in 30 minutes, and served this with sticky rice and some wilted spinach (gotta have some kind of veg). I’ve never heard of pourable brown sugar, but I used regular old brown sugar. The sauce was divine! I’m not the biggest fan of chicken thighs, but with that sauce… oh my! I loved it. This is definitely going to be on my dinner rotation.
Great! Love her recipes.