Directions
Step 1
Make the yakitori sauce: Place a rack within the higher third of the oven (about 4 inches from the broiler) and preheat the broiler. Take away the pores and skin and bones from the hen legs. Discard the pores and skin or reserve for an additional use. Utilizing a pointy knife or kitchen shears, lower the bones into 1-inch items and switch to a foil-lined baking sheet. Lower the meat into ¼-inch-thick slices and refrigerate till prepared to make use of. Broil the bones, turning as soon as, till golden brown throughout, about 10 minutes.
Step 2
Switch the bones to a medium pot and add the mirin, soy sauce, sake, brown sugar, black pepper, scallion greens, garlic, ginger, and 1 cup of water. Carry to a boil, then flip the warmth to medium-low and simmer till the liquid is decreased by half, about 1½ hours. Pour by way of a fine-mesh strainer right into a medium bowl. Put aside to chill.
Step 3
In the meantime, soak 16 picket skewers in water for half-hour, then drain. On every skewer, alternately thread 4 slices of hen with 3 scallion whites, piercing the hen by way of the ends to kind folded slices and piercing the scallions perpendicular to the skewer.
Step 4
Warmth a charcoal grill, fuel grill, or grill pan to medium-high. Working in batches if essential, grill the skewers, turning regularly, till evenly browned, about 6 minutes. Brush with the yakitori sauce and proceed grilling, turning and basting with the sauce each 30 seconds, till the hen is glazed and cooked by way of, about 2 minutes extra. Switch to a platter and drizzle with extra yakitori sauce. Serve instantly.
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Make the yakitori sauce: Place a rack within the higher third of the oven (about 4 inches from the broiler) and preheat the broiler. Take away the pores and skin and bones from the hen legs. Discard the pores and skin or reserve for an additional use. Utilizing a pointy knife or kitchen shears, lower the bones into 1-inch items and switch to a foil-lined baking sheet. Lower the meat into ¼-inch-thick slices and refrigerate till prepared to make use of. Broil the bones, turning as soon as, till golden brown throughout, about 10 minutes.
-
Switch the bones to a medium pot and add the mirin, soy sauce, sake, brown sugar, black pepper, scallion greens, garlic, ginger, and 1 cup of water. Carry to a boil, then flip the warmth to medium-low and simmer till the liquid is decreased by half, about 1½ hours. Pour by way of a fine-mesh strainer right into a medium bowl. Put aside to chill.
-
In the meantime, soak 16 picket skewers in water for half-hour, then drain. On every skewer, alternately thread 4 slices of hen with 3 scallion whites, piercing the hen by way of the ends to kind folded slices and piercing the scallions perpendicular to the skewer.
-
Warmth a charcoal grill, fuel grill, or grill pan to medium-high. Working in batches if essential, grill the skewers, turning regularly, till evenly browned, about 6 minutes. Brush with the yakitori sauce and proceed grilling, turning and basting with the sauce each 30 seconds, till the hen is glazed and cooked by way of, about 2 minutes extra. Switch to a platter and drizzle with extra yakitori sauce. Serve instantly.
