after recently going to a yakitory restaurant, i had to try this for clara. she loved it…
1/2T (8g) Ponzu sauce, Eden (you can also use soy sauce)
1/8t (0.5g) garlic clove, pressed
1/8t (0.5g) fresh minced ginger
1oz (28g) boneless chicken thighs, cut to bite size pieces
1t (5g) canola oil for cooking
bamboo skewers (soaked for 1 hour if using a grill)
For spicy mayo sauce
1T (13g) mayonnaise (japanese Kewpie is the best, but any mayo will do)
1/4T (4g) chili sauce
1/4t (2g) roasted sesame oil
In a small sauce pan, boil ponzu sauce, Truvia, garlic, and ginger for 3-5 minutes until the amount has reduced to about 1/2. Set aside.
Thread the chicken pieces into skewers. Heat canola oil on skillet (if using grill, brush on the chicken). Cook both sides without any sauce, then brush the sauce on, turning until done.
Make spicy mayo sauce by mixing the ingredients. Pour into a ziploc bag and cut out one corner to squeeze out the sauce over the yakitori.
Approximate Ratio 2:1
Approximate Calories 220
I sometimes use this yakitori sauce to brush onto vegetable kabobs as i grill them.
The cherry tomatoes in the picture were grilled together after brushing on olive oil.
**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON JULY 5, 2012