There is a Japanese hibachi style restaurant near my family home that we went to for EVERY family birthday for my entire childhood.
We went there for our birthdays because if it was your birthday month you got a free chicken dinner.
The irony is that none of us EVER ordered the chicken. Not once. We would take a friend or family member with us who we could force into ordering the chicken.
Even though we have grown up and realized how silly it is to force some non immediate family member to eat the chicken, we still have dinner there every so often as a family.
And the boys and I always order this dish as an appetizer.
They order the appetizer because they still need more food than the giant meal provides.
I order the appetizer because I want to get full, but leave enough of my dinner so that I can have it for lunch the next day.
You will need…
10 bamboo skewers
1/2 cup soy sauce
1/2 cup sake or dry sherry
2 teaspoons sugar
1 tablespoon peeled and grated fresh ginger
2 tablespoons snipped chives
2 pounds chicken breast fillets
12 scallions (shallots/spring onions), dark green tops removed
olive oil, for brushing
1/2 cup soy sauce, for dipping
Start by soaking the bamboo skewers in cold water for at least 10 minutes, then drain. Make sure the bamboo is soaked so that it won’t burn on the grill.
Place the soy sauce, sake, sugar, ginger and chives in a bowl and mix well.
Trim the chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches.
Place the chicken cubes in a shallow glass or ceramic dish and pour the marinade over the cubes, cover and refrigerate for 1 hour.
Preheat a stovetop grill pan, broiler (grill), or barbecue.
Cut the scallions into 1 inch lengths.
Drain the chicken, and thread cubes onto skewers alternately with scallions.
Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
Serve hot with a soy sauce for dipping.
Touch my hibachi leftovers, and I’ll cut you.
Love and Beer Floats