2 Boneless skinless chicken breasts,
6 bamboo skewers,
2 Tbsp. soy sauce, 2 Tbsp. sweet sake, 1 Tbsp. corn syrup, 1 pinch grated ginger, 1 oz. toasted sesame seeds for garnish, 1 pinch each, salt and pepper.
Recipe: Yakitori means "grilled chicken" and is the Japanese counterpart of the kabobs. First, you need to soak the bamboo sticks in water, or wrap their ends with tin foil, to prevent them from burning. Cut the chicken breasts to approximately 1-inch chunks and marinate them with the rest of the ingredients for 30 minutes, covered, in a refrigerator. After that, thread the chicken on the skewers and grill the chicken yakitori over medium heat until the chicken is completely cooked. Serve the chicken yakitori with white rice or on its own. It goes well with sake, beer or dry white wine. Cooking tip: Instead of grilling, chicken yakitori can be prepared broiled in the oven.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.