Yakitori Restaurant Yakitori
Tsukune Yakitori and Chicken Tender Yakitori with Umeboshi Sauce
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: chicken, chicken tender, ground chicken, yakitori
*Links may contain ad. #CommissionsEarned
Tsukune Yakitori
- 1/4 long white onion
- 7 oz ground chicken
- 1 tsp salt divided
- 1 tsp Sake
- 1 tsp ginger root minced
- 1 tsp Katakuriko potato starch
Chicken Tender Yakitori with Umeboshi Sauce
- 4 chicken tenders
- 3 Umeboshi pickled sour plums
- 4 Shiso leaves
- 1/2 tsp salt
Soak 12 bamboo skewers (6" long) in water for 30 minutes.
Make Tsukune Yakitori. Mince ginger root finely. Chop long white onion finely. Combine the ground chicken, onion, 1/2 tsp salt, Sake, ginger root, and potato starch in a bowl and mix well. Divide into quarters.
Oil hands. Take 1/4 chicken mixture and make an oblong shape. Skewer the meat with 2 bamboo sticks. Make three more, and refrigerate if needed (to cook later).
Sprinkle 1/2 tsp salt on the skewered Tsukune chicken before cooking. Cook chicken on a grill or in a frying pan with a little oil until the meat is cooked through.
Make Chicken Tender Yakitori. Cut a strip of chicken tender into 4 pieces. Skewer chicken pieces on bamboo sticks, 4 pieces per stick.
Remove the pits from Umeboshi plums and chop the plums to make a paste. Slice Shiso leaves very finely.
Sprinkle salt on skewered chicken before cooking. Cook chicken on a grill or in a frying pan with a little oil until meat is cooked through. Top with Umeboshi plum paste and Shiso leaves.