Bring a medium pot of water to a boil over high heat. Cut the chicken into approximately 1-1.5" cubes. Place chicken in a bowl along with ¾ of the chicken glaze and toss to coat thoroughly. Marinate chicken for at least 10 minutes before cooking.* Place the seaweed in a bowl of warm water and let it soak for 5 minutes.
Drain the water from the seaweed, then add to the boiling water. Reduce to a simmer and cook for 10 minutes, adding the edamame in the final minute of cooking. Place the radishes and the carrots into a bowl and season lightly with salt. When the seaweed and edamame are cooked, strain out the water, leaving the veggies in the strainer until they are well drained. Add the seaweed, the edamame and the kiaware to the carrots and radishes. Drizzle with Japanese plum sauce, toss to combine and set aside.
Thread 3 pieces of chicken onto the top half of each skewer, making sure to keep the pieces close together. Set oven to broil. Lay the skewers onto an aluminum foil or parchment-lined baking sheet and cover or wrap the exposed wood with aluminum foil (so the wood doesn't burn).** Place baking sheet on the middle oven rack, cook for 5 minutes, flip skewers, and broil for an additional 5 minutes, or until the chicken is cooked through. Remove baking sheet from the oven and baste chicken lightly with some of the remaining chicken glaze.
Slice the cucumbers into thin coins and place into a bowl. Season lightly with salt and let rest for two minutes. Pour in the bracing dressing, sprinkle with sesame seeds and toss to coat. Serve the yakitori accompanied by the seaweed salad and cucumber salad. You can use the remaining chicken glaze as a dipping sauce for the chicken. If desired, the shichimi can be used to season everything to taste. Enjoy!
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