April 16 – Japanese Cocktail & Yakitori Chicken Skewers

I wanted to play with my mini konro grill today. This is a counter-top Japanese grill that uses a special type of clean-burning charcoal (binchotan) that burns very hot for quick sears and doesn’t flare up like regular charcoal. Unlike regular charcoal, it takes a while (like 20-30 minutes) to get it properly lit and burning. However, once lit, it will burn hot for 3-5 hours. So I made some chicken skewers (yakitori) and the accompanying sauce and had some fun grilling on the counter. Now, if you don’t have a konro, no worries. The recipe is written for cooking the skewers under the broiler, which you all probably have. The cocktail to go with? I made a Japanese Cocktail, which really has nothing to do with Japan. It’s an old classic, inspired purportedly by the first Japanese representative to the United Nations. It’s very good though so try it. Japanese Cocktail 2 oz brandy or cognac 1⁄2 oz amaretto or orgeat 1⁄2 oz lime juice 1 dash Angostura bitters Garnish with twist of lime or lemon Place all ingredients into a cocktail shaker half filled with ice. Shake vigorously for 20 seconds. Strain into a rocks glass and garnish with a twist.

Japanese Cocktail

Makes 1 cocktail

• 2 oz brandy or cognac

• 1⁄2 oz amaretto or orgeat

• 1⁄2 oz lime juice

• 1 dash Angostura bitters

• Garnish with twist of lime or lemon

Place all ingredients into a cocktail shaker half filled with ice. Shake vigorously for 20 seconds. Strain into a rocks glass and garnish with a twist.

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Yakitori Chicken Skewers

Use a konro grill if you have one. Otherwise, the broiler works just fine for these yummy chicken skewers.

Makes 10-12 skewers

• 1 lb boneless chicken thighs

• 8 scallions (reserve some of the green tops for garnish, chopped)

Sauce

• 1⁄2 c c soy sauce

• 1⁄2 c mirin

• 1⁄4 c sake

• 1⁄4 c water

• 1 t grated ginger

• 2 t brown sugar

• Toasted sesame seeds, for garnish

Soak 10-12 bamboo skewers in water.

Cut the scallions into 1 inch pieces. Cut chicken thighs into bite-sized chunks.

Prepare the sauce by placing all ingredients into a small saucepan. Bring to a boil, then lower heat to a simmer until reduced by half. Let cool. Reserve 1⁄3 of the sauce for dipping and final brush for garnish.

Thread the chicken chunks onto the skewers, interspersing them with pieces of scallion. For appetizer size, use 2 pieces of chicken and 2 pieces of scallion. Otherwise use 4 chicken pieces and 3 scallion pieces.

Preheat the broiler. Oil a grate and place it over a sheet pan lined with foil. Place the skewers on the grate and broil 6 minutes. Brush skewers with sauce, then turn them and brush other side with sauce. Broil about 5 more minutes to cook the chicken and caramelize the sauce, basting with more sauce after 2 minutes if desired. The sauce will caramelize and adds tons of flavor so go heavy.

Remove skewers from the oven and brush with the reserved 1⁄3 cup sauce. Sprinkle with sesame seeds. Top with scallions.