Hiroko Shimbo

Miso-Marinated Chicken Breast Fillets on Skewers

Yakitori

Preparation info
  • Yields

    4

    servings
    • Difficulty

      Easy

Appears in
top 1000The Japanese Kitchen
The Japanese Kitchen

By Hiroko Shimbo

Published 2000

  • About

In this variant of yakitori, chicken breast fillets are briefly marinated in miso before they are grilled or broiled.

Ingredients

  • 3½ ounces Saikyo miso (sweet white miso)
  • 3 to 4 tablespoons mirin (sweet cooking wine)

Method

Soak four bamboo skewers in water for at least 1 hour.

In a small bowl, combine the miso, mirin, and shoyu. Add the chicken breast fillets, and marinate them for 3 hours.

Remove the fillets from the marinade, and wipe them with a paper towel to remove excess marinade. Thread each breast fillet onto a bamboo skewer.

Heat a grill or broiler. Cook the breast f