Yakitori (Chicken and Spring Onion Skewers)
By Joe
Source: Serious Eats — J. Kenji López-Alt, Negima Yakitori (Japanese Chicken Skewers With Scallion).
A negima yakitori (japanese chicken skewers with scallion) recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Finish. Toss chicken pieces with kosher salt and a few (2 teaspoons) grinds of pepper in a big bowl. Thread 2 to 3 pieces of chicken onto one skewer (enough to tip in up to round 1/2 to 1.9 cm when pressed tightly together), next thread a segment of scallion onto skewer. Keep alternating every few pieces of chicken using scallion till chicken and spring onions are used upwards, using as many skewers as necessary. Check that all the meat and spring onions are firmly packed. Light 2/3 chimney full of charcoal. Tip out plus set out the coals on one side of the charcoal grate when all the charcoal is lit plus covered using gray ash. Set cooking grate in put, cover grill, and let to heat for a period of 5 minutes. Alternatively, set half the burners upon a gas grill in order to medium-high heat setting, cover, plus heat for 10 minutes. Clean and oil the grilling grate. Put chicken skewers directly over this hot portion of the grill, cover, plus heat, turning often, till chicken is well browned, spring onions are tender, plus a piece of chicken looks cooked when taken out plus cut in half using a knife, around 10 minutes. Season with extra salt plus pepper 2 to 3 times during this cooking process. Brush chicken plus spring onions using teriyaki glaze plus heat for 30 seconds. Turn, brush second side using teriyaki, plus heat for 30 seconds longer. Take out chicken off grill plus let to rest for 1 to 2 minutes. Brush using extra glaze and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
34 g protein for 220 kcal = 15.5 g per 100 kcal, so protein gives about 62% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low saturated fat: 1.1 g saturated fat per 100 g, 7.4% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 158 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2 g per serving
4 % of the 50 g daily maximum · 8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 34 g |
| Carbohydrate | 3.3 g |
| of which sugars | 2.9 g |
| of which free sugars | 2 g |
| Fat | 6.9 g |
| of which saturates | 1.8 g |
| Fibre | 0.1 g |
| Salt | 2.31 g |
Protein per 100 kcal
15.5 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
