Yakitori Corn Pops Recipes

YAKITORI CHICKEN

Steps:

• In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
• Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
• To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
• Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
• In a small bowl, whisk together ingredients.
• Yield: 3/4 cup
• Prep time: 5 minutes

KAWA YAKITORI

Steps:

• Soak skewers in water for at least 30 minutes to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
• Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
• Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
• Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.

YAKITORI CORN POPS

Steps:

• Put the corn cobs in a microwaveable dish with about 1cm water. Cover with cling film, poke a couple of holes through and microwave for 10 mins on High (we used a 750 watt microwave) until tender. When cool enough to handle, trim the rounded ends and cut the rest into 3-5cm chunks. Mix 1 tbsp yakitori sauce with the oil and brush all over the corn.
• Heat a griddle pan or barbecue and sear the corn on all sides until starting to char. Lift into a bowl, add the remaining sauce and toss to coat. Add a stick to each - like a lollipop - then dip each corn pop into the sesame seeds to coat before eating.

YAKITORI PARTY

Steps:

• Light a charcoal grill or konro to medium-high heat.
• For the tare: Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onions and ginger in a large stovetop pressure cooker. Lock on the lid and cook over medium-high heat until pressure is reached, then immediately turn off the heat and allow it to release pressure naturally for 10 minutes before releasing the rest of the pressure. Strain the tare and reserve until ready to grill.
• For grilling: Preheat a charcoal grill over medium-high heat.
• Break down the chickens by setting aside the giblets, then cutting off the thighs, oysters, legs, breasts, tenders, skin, tail, wishbone and wings. Cut off the keel bone, soft knee bones, and neck meat if desired. Debone the thigh meat. Cut the thighs and breasts into bite-sized pieces. Cut the skin into strips about 1/2-inch wide.
• Skewer like parts with like parts, using two skewers for wings or large pieces. Skewer the scallions with the chicken parts as well, if desired. It's a party!
• Combine the wasabi powder with 1 tablespoon kosher salt in a small bowl and set aside.
• Brush or sprinkle each skewer with desired flavorings: salt, wasabi-salt mixture, ume furikake or tare, or a combo of all. Again, it's a party!
• Grill the meats over the charcoal until cooked through.
• Season everything with black pepper and serve with lemon wedges.

CHICKEN YAKITORI

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.

CARAMEL CORN POPS RECIPE

Steps:

• Preheat the oven to 250 degrees F.
• Pour corn pops into two 9x13" pans.
• In a saucepan over medium high heat, mix together butter, corn syrup, and brown sugar.
• Cook for two minutes or until it starts to bubble around the edges.
• Remove saucepan from heat.
• Stir in baking soda (this helps coat the corn pops) and whisk until it's completely mixed.Pour caramel mixture evenly over the corn pops and gently stir in the pan until all the pops are evenly coated.
• Place pans in oven and cook for 45 minutes, stirring every 10-15 minutes.
• Remove the pans from the oven and dump the pops on wax paper.
• Break into pieces and enjoy!