Yakitori with Asian slaw and Yakitori rice for two


This is always a grilled dish.  But I don’t’ have a grill and wanted to make the dish anyways, so here is what I did.


¼ cup sake (rice wine) -- I used 1/8 cup rice vinegar and 1/8 cup mirin

3 T sugar – I used ½ since the mirin is sweet

2 T finely minced peeled fresh ginger

¼ t crushed red pepper

2 cloves finely minced garlic

4 skinless boneless chicken thighs cut into bite size pieces

5 green onion cut into 2” pieces

cook spray


Combine the first 6 ingredients in a small saucepan and reduce to  ¼ cup (about 2 ½ mins)

Combine soy sauce mixture and the chicken. Cover and marinate in the refrigerator for 1 hour. I left it on the counter top for 30 mins.  I am not sure what the salmonella police would say about it.


While chicken is marinating, start the rice and the slaw.


1 cup rice

1T soy sauce

1 t rice vinegar

1 T minced fresh ginger

1 clove minced garlic

¼ cup finely minced carrot

Bones if you have them from the chicken or a packet of chicken bouillon

Water. About 2 cups

Cook spray


Heat saucepan.  Spray with cook spray.  Sauté finger, garlic, carrot and bones.  Add the rice when the veggies are golden.  Add the water to dover the top of the rice by about 1” (up to the first knuckle of your index finger) let rice cook.


1 ½ cups carrot very finely cut, into match sticks

1 ½ cups red pepper finely cut, into match sticks

1 ½ cups cabbage finely cut, into match sticks

1 scallion finely cut into match sticks

¼ cup rice vinegar

1 T sugar

1/8 cup mirin

1 T Chinese sesame oil


Mix all the vegetables with the vinegar, sugar, mirin and oil. Let sit.


Heat a large skillet on very high heat, cook spray.  1 Tablespoon of vegetable oil.  Drain the chicken in a strainer, and add to the hot skillet,   as you are stir frying, if it gets liquidly, drain into the same bowl as the rest of the marinade.  Keep doing this until the meat gets caramelized, little or lot, up to your taste, then add the marinade and drained liquid and bring it to a boil.


Serve over the rice, with the slaw on the side.


Yummy.  This is again a very fast cooking dish. If you start the marinating process in the morning you can get it all together in about 20 mins when it is dinner time.


Serves 2.