Japanese Grilled Skewers 4 Ways



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Here is what you’ll need!

Soy Glaze
Servings: 1 cup

INGREDIENTS
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar

PREPARATION
In a medium pot, combine all ingredients and bring to a boil until the bubbles start to become sticky and glossy.
Remove and set aside.

Glazed Chicken Skewers
Servings: 6-8

INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch chunks
1 cup green onions, sliced into 1-inch long pieces
½ cup soy glaze, see recipe above
3 tablespoons canola oil
6-inch bamboo skewers
Thinly sliced green onions to garnish

PREPARATION
Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
Cool, then serve with additional green onions on top!

Bacon Mushroom Skewers
Servings: 8

INGREDIENTS
8 slices bacon
2 cups mushrooms, halved
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers

PREPARATION
Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through.
Repeat with remaining bacon and mushrooms.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown.
Season the other side with salt and pepper and cook until bacon is as crispy as you’d like.
Cool, then serve!

Chicken Meatball Skewers
Servings: 6-8

INGREDIENTS
1 pound ground chicken
¼ green onions, thinly sliced
1 tablespoon ginger, minced
1 teaspoon sesame oil
1 cup soy glaze
3 tablespoons canola oil
6-inch bamboo skewers
Sesame seeds, to garnish

PREPARATION
Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add ¼ cup of panko bread crumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
Roll about 1-inch meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
Cool, then serve!

Steak & Asparagus Skewers
Servings: 6-8

INGREDIENTS
1 pound sirloin steak, cut into 1-inch chunks
2 cups asparagus, cut into 1-inch pieces
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers

PREPARATION
Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak & asparagus
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown.
Season the other side with salt and pepper, and cook for about 1 more minute.
Cool, then serve!

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50 COMMENTS

  1. My stomach: YAS
    My heart: NO
    My non-existent brain: YOU CAN'T COOK

    It sounded funnier when I thought of it. ._.

  2. Just made the grilled chicken skewers tonight! Wish the instructions covered the whole "sauce WILL CLUMP AND BURN EASILY onto the bottom of the pan" thing XD Otherwise, quite delicious!

  3. That soy glaze is really baren, so here's the one I use.

    ½ cup soy sauce (low sodium)
    ⅔ cup brown sugar
    ⅓ cup white sugar
    ¼ cup Sake
    ¼ cup water
    ¼ cup rice vinegar
    ½ tsp ginger, minced or grated
    1 tbs garlic
    1 tps thai chilli, crushed (red chilli flakes can be substituted)

  4. Okay nice. But WHERE WAS THE SHOUTING TO GREET ME HELLO AND WISH ME GOODBYE!!!! And, you know, somebody needs to PRAISE ME FOR ORDERING A PITCHER OF BEER OR A BOTTLE OF RICE LIQUOR! Point being, VISIT YOUR LOCAL JAPANESE PUB! (If you live in Japan or a major US city, otherwise, this is great.)

  5. the only one that looked remotely japanese was the chicken meatball one because it reminded me of dango. but the recipes themselves can't really be classified as japanese just because of the sauce. half of them didn't even use the sauce…

  6. Can I replace the sake with something else for the soy glaze? Something not so expensive for just making a soy glaze?

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