Yakitori Meatballs and Soba Noodles
I used to work for a Japanese company, and it was there that I developed a love of all things yakitori. We would go to little yakitori places for lunch, but in Japan it is a common street food. In both places the yakitori is cooked over a charcoal grill that is long and skinny - just wide enough to hold the little skewers.
Alternatively, this recipe is made with chicken meatballs that are baked in the oven. The soba noodles are so easy and are mixed with a sesame glaze and green beans. This is a complete meal that is easy, hits all the food groups, and it always a crowd pleaser. If you have big kids with big appetites, then be prepared to make extra.
CHICKEN YAKITORI MEATBALL SKEWERS
with sweet soy glaze, green beans & soba noodle salad
1 lb ground chicken
1/3 c panko
Yakitori Seasoning: 4 t sesame oil, 1 t ginger paste, 1 t garlic, 1/4 t white pepper
6 green onions
12 bamboo skewers
1 T dried chives
1T lemongrass powder
1T ground ginger
1T toasted sesame seeds
Glaze: 2 T tamari, 2 T mirin, 1 t sugar, 1 t rice vinegar
6 oz green beans
6 oz radishes
8 oz soba noodles
6 T sesame oil
Salt & Pepper to taste
1. Preheat the Oven to 375°
2. Place skewers in water to soak
3. Prepare the vegetables:
4. In a med pot, heat sesame oil over med for 1 min
Place the dried chives, lemongrass powder, dried ginger and toasted sesame seeds in a bowl. Mix well, and then pour the the heated sesame oil over it, stirring well.
5. Cook the Soba Noodles
6. Make the Yakitori
4. Place soba noodle salad onto plates and top with yakitori skewers
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.