chick’n yakitori skewers
- 1/4 cuplow sodium soy sauce or tamari
- 2 tblspsake or unseasoned rice vinegar
- 1/4 cupmirin
- 1/2 cupvegetable stock
- 1 tblsphoney or agave
- 1garlic clove, minced
- 1 pkggardein barbeque wings
- 1 tblspgrated fresh ginger
- 2 tblspvegetable or olive oil
In a saucepan over medium heat stir together soy sauce, mirin, sake, stock, honey or agave, garlic and ginger.
Bring to a boil, reduce heat and simmer until sauce has reduced to 1⁄2 cup. Using a fine mesh strainer, strain sauce into a bowl discarding solids in sieve. Set aside.
Lightly oil grates.
In a non stick frying pan, heat 1 tbsp oil over medium heat. Working with one batch of frozen gardein chick’n at a time, cook, turning occasionally, until starting to brown on both sides, about 4 minutes. Remove from pan to a plate and set aside. Cook remaining gardein chick’n, adding additional oil to the pan is needed.
Meanwhile trim scallions and cut into roughly 2 inch long pieces. Scallions should be about the same length as the width of a gardein chick’n piece.
Alternating, thread 3 pieces of gardein chick’n and 3 pieces of scallion onto a wooden skewer. Brush a light coating of oil over skewers and grill over medium heat for 3 minutes each side. Baste skewers on both sides with sauce and continue to grill while turn often to keep sauce from burning. You may need to move the skewers to a cooler part of the grill.
Grill until skewers are nicely glazed. Remove from grill and serve immediately.
Chef Tip: This recipe also works well made with gardein chick’n scallopini. Simply let thaw slightly, about 10 minutes and cut each scallopini into 3 pieces before cooking.