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Tsukune Yakitori

Serves: 4Course: MainCategories: ChickenMachine: Cooking machineTotal time (min.): 40
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This Japanese dish is traditionally grilled over charcoal in yakitori restaurants across the country, which gives the succulent chicken an extra hit of smokiness. This version has been adapted for the home kitchen but can also be cooked, following the same instructions, on a BBQ or outdoor grill. When processing the chicken look for a consistency that is finely chopped but not as fine as minced chicken, as it’s important to retain some texture.

Ingredients

Tools

Method

  1. Place the wooden skewers in a container filled with cold water and leave to soak
  2. Line a clean baking tray with parchment paper
  3. Attach the Stir Tool
  4. Add soy sauce, mirin, sake, chicken stock and brown sugar to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Cook with splashguard fitted until simmering - 2 min, 110°C, Stir 3
  7. Cook with splashguard fitted - 5 min, 102°C, Stir 3
  8. Transfer mixture to small bowl then set aside
  9. Assemble the Food Processor attachment to the machine
  10. Fit the knife blade to the Food Processor bowl
  11. Add chicken thigh fillet to the Food processor attachment
  12. Attach the lid and ensure it is locked into place
  13. Pulse until blended
  14. Clean Cooking Chef bowl
  15. Attach the Creaming Beater
  16. Transfer chicken to Cooking Chef XL Bowl
  17. Repeat the same with the remaining chicken
  18. Remove the attachment from the machine
  19. Add green onion, Awase miso, sesame oil, sake, potato starch, sea salt and dried shiitake mushrooms to the Cooking Chef XL Bowl
  20. Mix with splashguard fitted until combined - 3 min, Speed 1
  21. Pre-heat oven - medium-high heat
  22. Remove the skewers from the water
  23. Shape the chicken mixture into 8 oval patties
  24. Thread the patties onto the skewers
  25. Place patties on baking tray
  26. Grill each side - 4 min, medium-high heat
  27. Brush the chicken with the tare (the content of the small bowl)
  28. Grill - 2 min, medium-high heat
  29. Flip over and brush with more tare
  30. Grill - 2 min, medium-high heat
  31. Brush with the remaining tare from the small bowl
  32. Serve with Yuzu kosho

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