Kyoto Ember Yakitori
Introduction to Kyoto Ember Yakitori
Kyoto Ember Yakitori is a delectable Japanese dish that originated from the historic city of Kyoto. Known for its exquisite cultural and culinary heritage, Kyoto brings a unique twist to the traditional yakitori, making it a must-try for any food enthusiast. Yakitori, meaning 'grilled chicken', is a popular street food in Japan, where skewered pieces of chicken are grilled over charcoal. This cooking method imparts a smoky flavor and a charred exterior, enhancing the natural tastes of the chicken.
The Ember Yakitori version from Kyoto is distinguished by its use of locally-sourced meats and vegetables, often showcasing the highest quality ingredients available. Traditionally, yakitori is seasoned simply with either tare (a sweet soy-based sauce) or shio (salt). However, Kyoto adds its own flair with a meticulous selection of seasonings and accompaniments.
Ingredients for Kyoto Ember Yakitori
- Chicken Thigh - 500g, boneless and skinless
- Soy Sauce - 100ml
- Mirin - 50ml
- Sake - 50ml
- Brown Sugar - 2 tablespoons
- Ginger - 1 thumb-sized piece, grated
- Garlic - 2 cloves, minced
- Green Onion - 3 stalks, cut into 2-inch pieces
- Shiitake Mushrooms - 200g, stems removed
- Salt - to taste
- Bamboo Skewers - pre-soaked in water for 30 minutes
Preparation of Ingredients
Start by preparing the chicken thighs, which are the star of the dish. Cut the thigh pieces into roughly 1-inch cubes, ensuring uniformity for even cooking. This size creates the perfect bite-sized morsel when skewered.
Next, prepare the marinade. In a bowl, mix together soy sauce, mirin, sake, brown sugar, ginger, and garlic. Stir until the sugar dissolves completely. This marinade will serve to tenderize the meat and infuse it with a deep, umami-rich flavor characteristic of tare.
Pour the marinade over the cubed chicken pieces, making sure they are thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for the best results. This allows the flavors to penetrate deep into the meat, preparing it for the grilling process.
Cooking Process
While the chicken is marinating, soak the bamboo skewers in water. This step is crucial in preventing them from burning during grilling. About 30 minutes before cooking, remove the chicken from the fridge to bring it to room temperature.
Grilling the Yakitori
- Preheat your grill. For the authentic Kyoto Ember flavor, we recommend using a charcoal grill, which imparts a distinct smokiness to the yakitori.
- Thread the marinated chicken cubes alternately with pieces of green onion and whole shiitake mushrooms onto the soaked bamboo skewers.
- Place the skewers on the grill over the direct heat. Cook each side for about 3-4 minutes, or until the chicken is cooked through and has a nice char on the outside. You can check your cooking timer to ensure precise timing.
- If using tare sauce, brush it onto the skewers during the last minute of grilling on each side to create a glossy, flavorful glaze.
- Season with salt to enhance the natural flavors of the ingredients.
Serving and Enjoying Kyoto Ember Yakitori
Once grilled to perfection, serve the Kyoto Ember Yakitori hot, directly from the grill. This dish pairs wonderfully with steamed rice or can be enjoyed on its own as a flavorful appetizer or main course. The combination of smoky, juicy chicken, fresh green onions, and earthy shiitakes is best enjoyed fresh off the grill.
For an authentic experience, complement your yakitori with traditional Japanese sides such as pickled vegetables or a crisp cucumber salad. Accompany with a glass of sake or green tea to enhance the dining experience.
In Kyoto, the heart and soul of Japan's culinary artistry, each bite of Ember Yakitori tells a story—a story of tradition, quality, and an unwavering dedication to flavor. With this recipe, you're invited to partake in that story.