September 11, 2014
When I was in New York a couple of weekends ago, we were able to have some delicious Yakitori (Japanese style of skewered meat).
While they were preparing our skewers, I saw them dip the skewers into a pot of Yakitori sauce and I was inspired.
Since we all know I love Crockpot dishes, I wanted to try making a Crockpot version of Yakitori Chicken. I Googled “Yakitori Sauce” and found loads of recipies, ultimately choosing the recipe from the Just One Cookbook website.
Ingredients – Sauce Recipe HERE <- visit here for a traditional look
- 1lb of chicken breast
- ½ cup soy sauce
- ½ cup mirin (sweet cooking rice wine)
- ¼ cup sake
- ¼ cup water
- 2 tsp. packed brown sugar
Most of these ingredients can be found at Trader Joes, Whole Foods, the Asian aisle of a grocery store and liquor/wine store if your grocery stores do not sell sake.
Put the chicken in the Crockpot and mix all the ingredients into a small bowl. Pour the mixture into the Crockpot and let it sit on low or high (your preference really based on time/availability/comfort level of leaving the Crockpot on) until the chicken can be pulled. I set mine on low for about 4 hours.
When it was done I had this!
- This was a quick and simple recipe
- You can serve it with veggies, rice or quinoa
- It was pretty tasty – I saved some of the liquid to pour over the chicken
- It tasted more like soy sauce chicken vs. yakitori chicken (I think its missing the grilled taste)
- I bet this sauce would be a yummy marinade for chicken wings or thighs
As my title suggests, this is “Take 1” of this recipe, I hope to refine it throughout the fall. Next time I think I may reduce the remaining sauce (thicken it) and put it back into the Crockpot with the shredded chicken.
Do you like kabobs or skewered meat/veggies?
Do you have a favorite Japanese dish or recipe?