Nagoya-style Ankake Yakitori: Thick Sauce Grilled Chicken Skewers (Nagoya no Ankake Yakitori: Atsugiri Sauce Yaki Tori)
Nagoya no Ankake Yakitori, or Nagoya-style Ankake Yakitori, is a popular dish in the Aichi Prefecture of Japan. This dish features grilled chicken skewers coated in a thick, savory sauce, making it a delicious and satisfying meal.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake (Japanese rice wine)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 8 bamboo skewers, soaked in water
Instructions
- Cut the chicken thighs into bite-sized pieces and thread them onto the soaked bamboo skewers.
- In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly until the sauce thickens.
- Heat a grill or stovetop grill pan over medium-high heat. Grill the chicken skewers for 5-7 minutes on each side, or until fully cooked and slightly charred.
- Brush the thickened sauce onto the grilled chicken skewers, coating them evenly. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Grill or stovetop grill pan Saucepan Small bowl
Tools
Grill tongs Basting brush
Serving suggestions
Serving suggestions: Serve the Nagoya-style Ankake Yakitori with steamed rice and a side of pickled vegetables for a complete meal.
Tips & tricks
Tips: Soaking the bamboo skewers in water helps prevent them from burning during grilling.
Cost
$15