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Yakitori Don

Yakitori Don

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 d 40 m
Jana Marko

Jana Marko

One of the most popular Japanese dishes (authentic recipe). The tasty ginger and rice wine marinade can be used for meat or fish. This recipe can also be made on the grill using the marinade as a basting sauce. Serve hot with rice or noodles.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 587 kcal
  • 29%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 48.7 g
  • 97%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 2545 mg
  • 102%

Based on a 2,000 calorie diet

Directions

  1. Rinse chicken, and pat dry. In a glass baking dish or bowl, stir together the ginger, garlic, sugar, soy sauce, sake and mirin. Place the chicken into the mixture to marinate. Refrigerate, covered for several hours, or overnight.
  2. Heat oil in a large heavy skillet over medium-high heat. Place chicken pieces into the pan skin-side down, reserving marinade. Cook until light brown, then flip and brown the other side. Drain off grease, and pour the marinade into the pan.
  3. Cover, and reduce heat to low, and simmer for 8 to 10 minutes. Remove the lid and continue cooking, shaking the skillet occasionally, until marinade is reduced to a nice thick sauce and chicken pieces are fully cooked.
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Reviews

MCKENZKL
31

MCKENZKL

6/23/2003

Loved it! So good we choose to make it while in Japan! The authentic Yakatori joint is down the street and we're not sure we can tell a difference! We added pea pods and mushrooms as well as crushed sesame seeds. Yum! Yum! Yum! Thanks for posting the recipe! This is even a surprisingly easy to make!

TAMNMOM
28

TAMNMOM

6/23/2003

Great recipe... tastes exactly like the yakitori in Japan. You could also cut the chicken into small pieces (boneless, skinless) and after they are marinated place the pieceson skewers to BBQ. (This is how it is made and served by the street vendors in Japan) yummy.

Mimi
20

Mimi

10/17/2006

I'm half Japanese and eat japanese all the time, and I loved this! I added big pieces of green onion towards the end of the cooking process (I saw it that way in Japan) and it was yummy! thanks.

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