CHICKEN YAKITORI AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
OYAKODON (JAPANESE CHICKEN AND EGG RICE BOWL)
Oyakodon, a soupy rice bowl with bite-size chicken and softly cooked egg, is often overshadowed by its more glamorous cousins - katsudon, crowned with a golden breaded pork cutlet, and kaisendon, jeweled with sashimi. But to describe oyakodon's layered textures and sweet-salty sauce of onions melting in soy, sake and mirin, the word magical comes up again and again. This recipe, more subtly seasoned than you might find in a Tokyo cafeteria, comes from the photographer Mika Horie, who grew up cooking it with her mother in Kyoto. It calls for cooking the eggs and chicken in two batches. You can cook all of it at once in a larger skillet, but the results won't be as pretty.
Provided by Hannah Kirshner
Categories dinner, for two, quick, snack, weekday, poultry, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar. Set aside.
- Heat a small (6- or 7-inch) nonstick (or well-seasoned carbon steel) slope-sided skillet over medium-high heat. Brown the skin side of each piece of chicken until crisp, 3 to 4 minutes (meat will still be mostly raw). Transfer to a cutting board, skin-side down. Dice into 1 to 1 1/2-inch pieces.
- Cook chicken and egg in two batches: In a small bowl, beat two eggs until yolks and whites are broken, but still distinct. Return skillet to medium-high heat, wiping out any excess grease. Add half the sliced onions and half the sauce (about 1/3 cup), and simmer for 1 to 2 minutes, until onions just begin soften. Add half the cut-up chicken; simmer for another 1 to 3 minutes, stirring, until chicken is white on the outside.
- Pour about half of the beaten eggs around the pan; let cook undisturbed for 30 seconds. Add the rest of the beaten eggs, and half the mitsuba or scallion. Adjust heat to low, and cook 20 seconds longer. Cover pan with a lid or foil and remove from heat. After a minute, uncover pan; eggs should be wobbly, but not raw (if they need more cooking, return the covered pan briefly to the heat).
- Carefully slide egg, chicken and sauce onto a bowl of cooked rice, trying to keep the mixture from flipping over. Repeat Steps 3 to 5 with remaining ingredients. Serve with shichimi togarashi, if desired.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 21 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1199 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN YAKITORI
I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN YAKITORI RICE BOWL
Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal.
Provided by gailanng
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, omitting salt and fat.
- Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
- Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. .
- Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.
Nutrition Facts : Calories 437.1, Fat 9.5, SaturatedFat 2, Cholesterol 94.4, Sodium 752.9, Carbohydrate 56.9, Fiber 4.1, Sugar 13.3, Protein 29.5
CHICKEN YAKITORI RICE BOWL
Everyone at work orders these for lunch from the Japanese place across the street....Thought I'd see what I could come up with. Feel free to change up the veggies.
Provided by Lynette !
Categories Chicken
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Cook rice according to package directions, omitting salt and fat.
- 2. Combine soy sauce and next four ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
- 3. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to the pan; swirl to coat. Add the chicken thighs to the pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into 1 inch strips.
- 4. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add vegetables; saute 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently.
- 5. Place 1 cup rice in each of 4 shallow bowls; top each serving with the chicken mixture. Enjoy!
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