Yakitori

If you missed any of yesterday’s Olympics coverage, you missed out on some great moments.  Swimmer Dana Vollmer not only took home a gold medal, she set a new world record for the women’s 100m butterfly.  While the US women’s gymnastics team is still the favorite to win team gold, gymnast Jordan Wieber did not qualify for the individual all-around competition, coming in third to Aly Raisman and Gabby Douglas.  Michael Phelps earned a silver medal as part of a 4 man relay team, meaning he only needs two more medals of any color to be the most decorated Olympian of all time.

Day four of the Summer Olympics 2012 series is a look at the 1964 Tokyo Summer Olympics. The Tokyo Summer Games marked the first time the Summer Games were held in Asia. This was also the year Judo and women’s volleyball were introduced, along with the women’s pentathalon. Ninety-three nations competed in the 1964 Summer Olympics (Libya attended the Opening Ceremonies, but withdrew before competing in any events). These were also the first games to be telecast internationally, instead of shipping video overseas for broadcast.

To honor the 1964 Tokyo games, I bring you yakitori. Yakitori is skewered, grilled chicken that has been marinated in a mixture containing sake and mirin. It’s a popular street food, and any part of the chicken can be used and considered to be yakitori. For this, I marinated chicken breast for three hours, put the strips on skewers, and had Lane grill them while I made rice and green beans (let’s hear it for my sous-chef!). If you don’t have an outdoor grill, an indoor one is fine. If neither one is an option, I suggest using the broiler, or skipping the skewers and cooking the chicken in a cast iron skillet.

Yakitori

Ingredients:

• 1 lb. boneless, skinless chicken breast, cut into 1 inch strips
• 1/3 C. soy sauce (I suggest using “lite,” or “reduced sodium”)
• 1/3 C. sake
• 1/3 C. mirin
• 2 Tbsp. sugar
• 1/2 tsp. ground ginger
• 1 tsp. minced garlic
• 1 tsp. sesame oil

Directions:

To make the marinade, combine all ingredients except the chicken in a large sealable bag or container and shake to combine.

Place the chicken into the bag or container, seal, and shake to coat the chicken.

Put the bag on a plate or in a shallow dish and place it in the refrigerator for at least two hours. Turn the bag halfway through.

When the chicken has marinated, remove it from the marinade and weave it onto bamboo skewers.

Heat the grill to about 400 degrees, place the chicken on the grate and grill until cooked through, approximately ten minutes. Turn the chicken over halfway through.

Makes 4 servings.

Source: Japan Food Addict