You can create aromatic restaurant-style yakitori with healthy chicken breast right at home! Easily made without skewers!
This "Skewer-less Salt Yakitori" is made simply by rubbing chicken breast with a special marinade and pan-frying it with long green onion. Despite the minimal effort, the chicken breast becomes surprisingly tender and is packed with umami!
The long green onion is cooked to meltingly-sweet perfection, paired beautifully with tender umami-rich chicken in a savory salty sauce.
The marinated chicken can be frozen for meal prep, making it perfect for busy days. Give this spin on a beloved Japanese dish a try!
15 minutes
Yuu
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 chicken breast
- 1 Japanese long green onion (or substitute a thick scallion)
- A3 tbsp potato starch (katakuriko, or cornstarch)
- A1 tbsp sake (or white wine)
- A1 tbsp Japanese mayonnaise
- A1 tsp sugar
- A1 tsp chicken stock powder (or chicken bouillon)
- A0.5 tsp salt
- A0.5 tsp grated garlic (or 1-2cm garlic paste from a tube)
- salt and pepper, to taste
- 0.5 tbsp vegetable oil
INSTRUCTIONS
- 1
Remove the skin from the chicken breast, pierce the meat in several places with a fork. Cut it in half lengthwise, then into roughly 3/4-inch-wide strips on the diagonal. Place the chicken into a plastic bag with the (A) ingredients (potato starch, sake, mayonnaise, sugar, chicken stock powder, salt, and garlic) and massage together. Let it sit for about 10 minutes (pre-marinated freezing is possible at this stage!). Cut the long green onion into roughly 1 ½-inch-long pieces.
- 2
Drain the liquid from the marinated chicken. Pour the vegetable oil into a frying pan and add the chicken. Place the long green onion in the empty spaces and cook over medium heat. Fry for about 4 minutes, flip everything over, cover with a lid, and steam-fry over low heat for 3 minutes.
- 3
If you want a sear, wipe out excess oil with a paper towel and increase the heat for a few seconds.
- 4
Serve on a plate, sprinkle with salt and pepper, and enjoy. (Sprinkling salt on the onions instead of the chicken is recommended. If you want a less-salty dish, feel free to skip this step!)
RecipeID
647
Tips & Notes
・Substitutions/ Customizations:
ーChicken tenderloin or chicken thigh can be substituted for the chicken breast.
ーThe garlic can be omitted.
ーFeel free to leave out the onion if you want to make this with chicken only.
ーCoarse-ground black pepper is recommended.
ーIf you dislike mayonnaise, you can substitute it with 1 tsp. each of lemon juice and of sesame oil.
ーIf you prefer a lighter flavor or are cooking for small children, reduce the amount of salt in the marinade.
・Reheating in the microwave will make the meat slightly firmer. (It is recommended to put it directly into a bento box without reheating!)
・For meal prep: freeze after marinating the chicken (Step 1). When cooking, thaw completely before frying (transferring it to the refrigerator the night before is recommended; natural defrosting is best).
・I used a 10.2-inch (26 cm) diameter frying pan.
・Shelf life: 3–4 days in the refrigerator, 30 days in the freezer.
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"Based in Fukuoka, Japan. * Creating opportunities to make cooking more enjoyable * 【Recipes you’ll want to make even when you’re not in the mood】 【For those who are busy or not confident in cooking, but still want to be praised】 【For creating happy family moments】 These are the goals I aim for in my recipes. I specialize in dishes made with seasonal vegetables, healthy ingredients, and budget-friendly foods. Too many things to do to spend a lot of time cooking! No time to linger in the kitchen while raising kids! Constantly juggling work and home life! I’m happy if my recipes can help bring a little more time and peace of mind to your days. Favorite snack: dried squid (atarime)."