Guinea fowl yakitori skewers
6 servings
30 minutes
Quail yakitori skewers are a refined dish of Japanese cuisine that combines the tenderness of the bird with the rich flavor of caramelized yakitori sauce. The word 'yakitori' means 'grilled bird' and has roots in the tradition of Japanese street food stalls where appetizing skewers are cooked over hot coals. Quail adds a delicate taste to this dish, complemented by the sweet-salty aroma of a sauce made from sake, mirin, soy sauce, and sugar. Grilled pieces of bird are coated with a glossy glaze, creating a rich flavor with a slight spiciness from chili flakes. Perfect as an appetizer for Japanese drinks or as a standalone dish, these skewers captivate with their simplicity and depth of flavor. Serve them hot while enjoying the perfect balance of textures and aromas.
1
Soak wooden skewers in warm water for at least 30 minutes in advance to prevent them from burning on the coals. Cut the guinea fowl thigh fillets into rectangular pieces no longer than 3 cm and thread 4 pieces onto each skewer.
- Guinea fowl thigh fillet: 12 pieces
2
Prepare yakitori sauce: mix sake, mirin, soy sauce, and sugar in a small saucepan. Place over low heat and cook, stirring until the sauce thickens, about 7-8 minutes.
- Sake: 6 tablespoons
- Mirin: 1.5 tablespoon
- Soy sauce: 7 tablespoons
- Sugar: 1.5 tablespoon
3
Ignite the coals – they should burn well and be covered with 'gray' ash. Preheat and oil the grill. Place the skewers on the grill over the coals, keeping the sauce brush nearby.
- Vegetable oil: to taste
4
Frequently turn the skewers on the grill. As soon as you hear the juice with fat dripping onto the coals, remove the skewers from the coals and brush them with sauce on all sides. Grill until the guinea fowl is cooked, brushing the meat with sauce two more times. Serve yakitori immediately, sprinkled with chili flakes.
- Chili pepper flakes: to taste