A New Year’s Favorite
A Yakimono Regular
It is delicious, easily made, and of course can be made any other time of the year as well.
1 – 1½ pounds Chicken Meat, such as breast or thighs
1 cup Sake
1 cup Soy Sauce
3 tablespoons Sugar
1 pinch Ajinomto, optional
2 teaspoons finely ground Black Pepper
First cut the Chicken Meat into uniform square bite-size pieces. The Chicken might be Breast, Thigh, or other parts, but should be skinless and boneless.
Put the Sake and Soy Sauce into a small sauce pan, then add the Sugar, Ajinomoto, if used, and 1 teaspoon of the Black Pepper. Bring to the boil, then reduce the heat and simmer slowly for about 20 minutes until it becomes thick and syrupy.
Next put the Chicken pieces on skewers and brush them with the sauce. Put them on a grill and com until they are done, turning occasionally and basing frequently with the sauce.
When the Grilled Chicken is done, sprinkle it with the final teaspoon of Black Pepper and when it is cool, you can put it into the Bento box. Traditionally, Yakimono goes into the second tier of a multi-tiered box.