Recipe of Quick Yakitori Party

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Quick Yakitori Party. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Yakitori Party, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Yakitori Party delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Yakitori Party is Serrves 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Yakitori Party estimated approx 45 minutes.

To get started with this particular recipe, we must first prepare a few components. You can cook Yakitori Party using 32 ingredients and 18 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Yakitori Party:

1. Yakitori :
2. 42 bamboo skewers, soaked in water for 30 minutes
3. 12 (1/4 inch) thick half moon slices Japanese sweet potato
4. 2 tbsp Vegetable oil, plus more for the grill grates
5. 12 chicken wingettes
6. Kosher salt
7. 24 large shishito peppers
8. 350 g boneless chicken thighs, cut into 1 inch pieces
9. 1 bunch spring onion, white and light green parts, but into 1 1/2 inch lengths
10. 350 g chicken livers, trimmed of white pockets and cut into 1 inch pieces
11. Chicken meatballs with teriyaki sauce (Tsukune no teriyaki)
12. 1 cup teriyaki sauce
13. Shichimi togarashi (Japanese seven spice powder) to taste
14. Chicken meatballs with teriyaki sauce:
15. 500 g dark meat ground chicken
16. 1/4 cup very finely chopped spring onion
17. 1/4 cup finely grated peeled mountain yam
18. 2 tbsp mince ginger
19. 1 tbsp sake
20. 1/2 tsp kosher salt
21. 2 large egg yolk
22. Ground white pepper to taste
23. Vegetable oil for grill grates
24. 1/2 cup teriyaki sauce
25. Teriyaki sauce:
26. 1/2 cup Japanese soy sauce
27. 1/2 cup mirin (sweet rice wine)
28. 1/2 cup sake (Japanese rice wine)
29. 1/2 cup sugar
30. 1/4 cup roughly chopped yellow onion
31. 5 thin round slices peeled ginger
32. 2 medium garlic cloves, smashed and peeled

Instructions to make to make Yakitori Party

1. Yakitori: Up to one day in advance, put the sweet potato in a small pot, add enough water to cover and bring to simmer over medium high heat. Reduce the heat and cook just until fully tender, about 8 minutes.
2. Prepare the grill to cook over medium high heat and lightly rub the grill grates with vegetable oil.
3. Leave the wingettes unskwered for now. Season the wingettes lightly with salt and grill, skin side down and covered, until fully cooked and slightly crispy, about 15 minutes. Let them cook to touch.
4. Meanwhile, toss the sweet potato and shishitos with the oil and 1/2 tsp salt. Skewer the sweet potato slices lengthwise; skewer the chicken thigh and spring onion so they alternate on the skewer.
5. Skewer the liver, leaving about 1/4 inch of space between each piece, use two parallel to skewer the shishito peppers (4 peppers per pair of skewer) and the wingettes (2 wingettes per pair of skewers); skewer the meatball (3 meatballs per skewer)
6. Reserve the wingettes on baking sheet. Season the chicken thigh and liver lightly with salt. Grill (it’s best if the exposed skewers aren’t directly over the flame), turning over once, just until lightly golden and fully cooked, 5 - 8 minutes.
7. Transfer the skewers to the baking sheet with the wingettes. Generously brush the chicken tight, liver, wingettes and meatballs all over with teriyaki sauce.
8. Grill along with the sweet potato, shishito pepper skewers, turning over once, until the potato slices are hot and lightly charred and the shishito peppers are charred and fully tender, about 10 minutes for the sweet potato and 4 minutes for the peppers.
9. Meanwhile, grill the chicken skewers, turning and basting with more teriyaki sauce occasionally, until lightly charred, 2 to 5 minutes depending on the skewer.
10. Serve immediately with spice powder for sprinkling.
11. 
12. For chicken meatballs. Prepare the meatballs : Combine the chicken, spring onion, yam, ginger, sake, salt, egg yolks and white peppers in a small mixing bowl. Mix firmly with your hands until the ingredients are well distributed. The mixture will be much looser than that for the typical Western meatball.
13. One by one, form the meatballs and add them to the boiling water. Spoon a generous tablespoon of the meatball mixture onto your palm, use the spoon to form it into an approximately 1 1/2 inch ball, add carefully spoon it into the water.
14. Cook until the meatballs are cooked through (they will float to the surface and be firm to the touch), 6 - 8 minutes, using a slotted spoon to transfer them as they are done to a paper towel lined plate. You can grill them right away or let them cool and keep them covered on the fridge for to 2 days. Let them come to room temperature before grilling.
15. Grill the meatballs: Prepare the grill to cook over medium high heat and lightly rub the grill grates with vegetable oil. Skewer the meatball (about 3 per skewer) so that the bottom 2 inches of each skewer is empty and the tip just barely sticking out from the top.
16. Generously brush the meatballs with teriyaki sauce and grill, turning over once and occasionally brushing on more sauce, until they are lightly charred, about 3 minutes. Serve immediately.
17. For teriyaki sauce: Combine the ingredients in a small pot, bring to a boil over high heat, and reduce the heat to maintain a gentle simmer. Cook for about 8 minutes so the aromatics have a chance to infuse their flavour into the liquid. Strain, discarding the solids.
18. The sauce keep in an airtight container in the fridge for up 2 weeks.

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