Chicken Yakitori and Rice
4
servings30
minutes30
minutesIngredients
2 cups chicken stock
1 cup white rice
Salt
About 3 tablespoons neutral oil
About 1/2 cup dark soy or tamari
1/4 cup mirin
1/4 cup sake
2 tablespoons pourable light brown or brown sugar
4 large cloves of peeled garlic
1 -inch ginger root
2 pounds boneless, skinless chicken thighs
1 bunch large scallions, trimmed
Green Beans with Tofu and Sesame Sauce, recipe follows
- Green Beans with Tofu and Sesame Sauce
1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop)
4 tablespoons toasted sesame seeds
About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans
1 round teaspoon sugar or fine sugar
4 ounces firm tofu
Directions
- For the chicken yakitori and rice
- Soak skewers in water.
- 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.
- Green Beans with Tofu and Sesame Sauce
- 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.
Equipment
- 8- or 6-inch bamboo skewers
