YAKITORI BBQ: CHICKEN SKEWERS & STUFFED MUSHROOM WITH TARE SAUCE || HOME BBQ IDEAS (250 SPECIAL)

It’s BBQ time and what’s better than having YAKITORI at home? Today we are going to make 5 different types of skewers using just 3 main ingredients: chicken thighs, mushrooms and spring onions. What are you waiting for?
Yakitori – Yaki means fried, Tori means bird/chicken in Japanese. I enjoyed Yakitori a lot during my visit in Japan, especially in the Izakaya. Although it is more complicated to do it traditionally, here I will show you what we can do in our home kitchen with just ordinary ingredients. Let’s try our best to recreate those amazing Yakitori chicken skewers!

From 3 thighs, we aim to have 5 types of skewers from:
Chicken oysters: sweet, succulent, flavourful, not everyone knows but it is one of the first to be out of stock in Yakitori places.
Chicken cartilage: crunchy, chicken-y, a party in your mouth!
Chicken thigh with spring onion: juicy, with different texture and aroma from the spring onion.
Chicken thigh without spring onion: for the purest taste of thigh meat, juicy, sweet.
Stuffed mushroom: flavour bomb (P.S one of my favs), full of different texture because we hand minced our meat, a little charred on the outside but incredibly juicy inside, all thanks to the mushroom. The mushroom will leak out juice in the process of cooking, but it will be trapped inside and absorbed by the minced meat. YUMS!

TIMESTAMPS:
00:00 Start
00:03 Ingredients & Preparation
02:12 Grilling (Outdoor)
03:22 Ending

INGREDIENTS:
3 medium large chicken thighs (with bones and skins)
8-10 flat skewers
5-7 large brown button mushrooms, 2 large stalks of spring onions
Sauce: 6 tbs mirin, 6 tbs sake, 1.5 tbs sugar, 5 tbs Japanese soya sauce, 100ml water
Salt, white pepper, and extra sake for later. Optional: aluminum foil to protect the skewers from burning.

STEPS:
1. Soak skewers in water for 20 mins, save green parts of the onion, and chop white parts into 2 cm long pieces.
2. Debone chicken thighs, then roast the bones with green parts of spring onions until nicely charred and fragrant.
3. Add charred bones and onions in a sauce pan, together with sauce mixture and reduce until slightly thickened. Adjust the ratio to taste if needed.
4. Cut out the cartilage and oyster in each thigh, also remove darker meat from the inner thigh. Save this darker meat for mincing later.
5. On a flat board, lay 3 oysters and use skewer to puncture through the meat without lifting it up in the air. You will have more control and the meat will stay in place better. Do the same for the cartilage.
6. Continue cutting the thighs into 5 cm x 2 cm pieces, trim more darker meats and skin. You need to have uniformed and flat pieces in order to skewer and cook them evenly later.
7. Skewer chicken thigh pieces starting from one end, fold and push to the other end to form a nice plump roll. You can make 2 types of skewers: with or without spring onions in the middle.
8. Hand mince the rest of trimmings together with a 2 cm stick of spring onion, 1/2 tbs of salt, and ground white pepper.
9. Remove stems and gills of mushrooms. You can use this for other purposes. Stuff minced meat inside the mushrooms tightly and smoothen the surface.
10. Cook them under hot charcoals, or broil in the oven/ cook on a grill pan.
11. Before cooking, drizzle some sake on the meat but not the skin, and sprinkle some salt.
12. Lay the skewers on the grill according to their sizes. The thicker ones go to the hotter place, and vice versa. Lay stuffed mushroom meat side down, medium-low heat area.
13. Turn them occasionally to cook all sides and when they are 80% cooked, brush the sauce and allow it to caramelized. Add more if desired. IF YOU WANT TO USE THIS SAUCE TO DIP, YOU HAVE TO BOIL IT AGAIN TO AVOID CONTAMINATION. Enjoyyy!

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