2 pounds boneless, skinless chicken thighs, cut into ¾-inch pieces 8 green onions, cut into ¾-inch pieces For Chicken Yakitori: Soak the bamboo skewers. Skewer the chicken livers, chicken thighs, and ...

Traditionally, yakitori specifically refers to grilled chicken parts (yaki means skewers and tori means chicken). Here, juicy dark thigh meat is marinated briefly in mirin (sweet rice wine), sake and ...

A traditional Japanese dish of grilled chicken skewers, yakitori is a recipe worth trying and experimenting with at home. 27,045 people played the daily Crossword recently. Can you solve it faster ...

Grilling food on sticks is one of the most primal and satisfying ways to cook dinner in the summer — frankly, any time you are willing to cook outside — and is a particular Fourth of July favorite. We ...

Note: At Yuzuki, Hayashi uses salt koji, which can be difficult to find even in Asian markets. She recommends using sake instead. 1 pound chicken thighs 1/3 cup sake Large green onions, cut into ...

Instructions: Start by preparing the chicken hearts. Trim any veins and arteries and remove any blood clots. Slice each heart lengthwise, cutting ¾ of the way through to open it up so it lays flat. If ...

Bones from 1 chicken (carcass and leg bones), coarsely chopped, bits of meat and skin are OK 2 cups mirin 2 cups soy sauce 1 cup sake 1 cup water 2 tablespoons packed brown sugar Preheat an oven ...