{"id":932,"date":"2025-05-22T20:50:25","date_gmt":"2025-05-22T20:50:25","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=932"},"modified":"2025-10-21T06:36:00","modified_gmt":"2025-10-21T06:36:00","slug":"yakitori","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/yakitori\/","title":{"rendered":"Yakitori"},"content":{"rendered":"\n

Makes 6 of each stick<\/em><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

24oz steak (any cut, I used flank)
24oz chicken (any cut, I used thigh)
6 stalks asparagus
18 shiitake mushrooms (substitute baby bella or white)
japanese bbq sauce<\/a>
kosher salt and cracked pepper as needed
24 yakitori sticks<\/p>\n\n\n\n

sauce<\/strong>
1 cup light soy sauce
1 tsp mirin
1 tsp rice vinegar
3 chopped scallions<\/p>\n\n\n\n
\n\n\n\n

Procedure<\/h3>\n\n\n\n

Prep<\/strong><\/p>\n\n\n\n

Chop asparagus, mushrooms, and green onions. Also cut chicken and steak into bite-sized chunks.<\/p>\n\n\n\n

Place chicken, beef, asparagus, and mushrooms on a baking sheet and brine with salt and pepper for 15-30 minutes. Drizzle with japanese bbq sauce.<\/p>\n\n\n\n

Combine all sauce ingredients as well as 2 tsp japanese bbq sauce together and set aside.<\/p>\n\n\n\n
\n\n\n\n

Cook<\/strong><\/p>\n\n\n\n

Grill each item until they have color, or at least 165F. Use high heat to char the outside without making the inside too dry. Brush with japanese bbq sauce once placed on the grill, and finish with the soy sauce mixture once nearly complete.<\/p>\n\n\n\n

Once done, turn off grill and close lid.<\/p>\n\n\n\n

Place each ingredient on sticks.<\/p>\n\n\n\n

Once assembled, bring back up to temp under the grill (which should be off).<\/p>\n\n\n\n

Serve with sauce on the side.<\/p>\n\n\n\n

\u3044\u305f\u3060\u304d\u307e\u3059!<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

\n","protected":false},"excerpt":{"rendered":"

Makes 6 of each stick Ingredients 24oz steak (any cut, I used flank)24oz chicken (any cut, I used thigh)6 stalks asparagus18 shiitake mushrooms (substitute baby bella or white)japanese bbq saucekosher salt and cracked pepper as needed24 yakitori sticks sauce1 cup light soy sauce1 tsp mirin1 tsp rice vinegar3 chopped scallions […]<\/p>\n","protected":false},"author":1,"featured_media":933,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[24,31,10,26,74,11,35],"class_list":["post-932","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-japanese","tag-aromatic","tag-beef","tag-chicken","tag-fresh","tag-healthy","tag-savory","tag-side"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=932"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/932\/revisions"}],"predecessor-version":[{"id":1887,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/932\/revisions\/1887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/933"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=932"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=932"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}