Chouchin Yakitori ( JAPAN)


  • 4 chicken ovaries and wombs (you can find these parts at a Japanese grocery or specialty butcher's)
  • 4 bamboo skewers
  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons of sake
  • 2 tablespoons of granulated sugar
  • 1 clove of garlic, crushed
  • 1 piece of fresh ginger, grated


First, wash the chicken ovary and uterus in cold water and drain the excess water.

Soak bamboo skewers in water and let sit for 15 minutes (so they don't burn on the grill).

In a saucepan, bring a mixture of soy sauce, mirin, sake, sugar, crushed garlic and grated ginger to a boil. Once it is boiling, reduce the heat and simmer for about 10-15 minutes, until the sauce has thickened.

Thread the chicken ovary and uterus onto bamboo skewers.

Set the grill to medium-high heat. Place the chicken skewers on the grill and cook for 2-3 minutes until lightly browned on both sides.

Dip the chicken skewers in the soy sauce mixture and coat both sides with the sauce. Then return it to the grill and cook for another 2-3 minutes until caramelized on both sides.

Repeat this process several times, each time coating the chicken skewers with the sauce and grilling until the chicken is completely cooked through and the sauce is well caramelized.

Transfer to a serving plate and serve hot.

ENJOY YOUR MEAL

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