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I did Yakitori tonight and am quite pleased with the results. Chicken thigh, skin removed and cut into cubes (more or less), marinated in soy sauce, mirin and a bit of roasted sesame oil (just long enough to absorb most of the liquid). Scewered onto bamboo scewers, vacuumed and SV at 165 F for 90 min. Taken directly out of the bag and charred over the open flame of my gas stove.
Very satisfying result - tender, juicey, nice char. A keeper.
I did Yakitori tonight and am quite pleased with the results. Chicken thigh, skin removed and cut into cubes (more or less), marinated in soy sauce, mirin and a bit of roasted sesame oil (just long enough to absorb most of the liquid). Scewered onto bamboo scewers, vacuumed and SV at 165 F for 90 min. Taken directly out of the bag and charred over the open flame of my gas stove.
Very satisfying result. Tender, juice, nice char. A keeper.
