I had this constant craving for the yakitori from ‘ToriQ’ recently that I decided to make some of my own. And guess what I used to grill these sticks ? A sandwich maker ! Hahaha.
I had this multi-plates sandwich maker sometime back which was quite under-utilised and since I wasn’t going to prepare a lot, I decided against using the big griller. And of coz, I am free to use the oven for grilling you might say, but since yakitori require more frequent constant turning and coating of the sauce, a small and compact device which allows me the freedom to do so would be a better choice, isn’t it ? I make do with the grill plates from the sandwich maker and flap it a 180 degrees flat so that I could grill two different kinds of food on each side. I had the chicken yakitori on one and the salmon yakitori on the other and using the same home-made yakitori sauce for both.
Can you tell this is a sandwich maker that I have used ? ^-^
And I am glad that the yakitori turned out pretty decent and comparable to that of ‘ToriQ’ and in fact I think the salmon one tastes much better than the chicken. It also takes a shorter time to grill the salmon as compared to the chicken. Being more compact in size, the grill plates are also much easier to wash up. So if you are needing a small portion to satisfy your grill cravings anytime, do consider this as one of the options. A smaller griller as such does not cause much smoke too.
I uses fresh boneless chicken thigh from PurelyFresh for the grills which they helped to dice at no additional service charge. As grilling would cause the grill sticks to turn charred easily, be sure to soak them in some water overnight before using them for grilling. The fresh salmon was purchased from PurelyFresh as well but was quite a last minute decision to have them on the grills so I had them diced myself instead. Thereafter, have them on grill sticks as such.
Ohhhh not forgetting an important note. If you are going to coat the grilled foods with the sauce at the end of the grill, be sure to separate the sauce into two bowls from the beginning. One for the raw food before it’s being grilled and the other for the after-grill to prevent food contamination.
Here’s a simple illustration on how to get these grilled sticks done ! If you have extra of the sauce for the raw grill, feel free to coat them sparingly with the sauce every now and then as you grill and turn the sticks around. It will taste even better as more sauce coating thickens and caramelise on the meats !
Happy yakitor-ing !!
- 80ml mirin (sweet rice vinegar/cooking sauce)
- 30ml light soy sauce
- 1 tsp garlic powder
- 40ml water
- 3 tbsp light brown sugar (feel free to add more if you prefer something sweeter after taste)
- Corn Flour Solution:
- 2 tsp corn flour
- 2 tbsp water
- Combine the mirin, light soy sauce, garlic powder, light brown sugar and water in a pot. Stir to combine well. Heat over low flame until all the sugar has melted and mixture boils.
- Add in the corn flour solution and continue to stir till the sauce thickens.
- Remove the pot from flame and separate the sauce into 2 bowls, one for the raw and one for the grilled.
- Dip the uncooked yakitori into the sauce for the raw and start grlling. If extra sauce is available, apply the sauce sparingly to the grilled food whilst grilling.
- After the yakitori is done grilling, use a separate pastry brush/spoon to coat the sauce for the cooked grill at the end.