Yakitori Party (1 OF 3) Yakitori chicken and salad with ponzu sauce


• 2 medium cucumbers

• 3 carrots

• 4 radishes

• Sesame or olive oil for dressing

• 2 cloves garlic

• 1 small red onion

• 6 green onions

• 2 lb. boneless, skinless chicken thighs or

very firm tofu

• Ginger

• Canola oil

• Salt and pepper

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1. Marinate chicken.

2. Soak wooden skewers if using.

3. Peel and cut salad vegetables.

4. Prepare salad dressing.

5. Make soup per package instructions.

6. Broil or grill yakitori chicken skewers.

7. Dress salad and serve with soup and

skewers (plus ponzu sauce for dipping).

Note: This Ponzu is flavored with bonito

(fish), but vegetarians can substitute lemon

or lime

• Estimated prep and cook time: 70-80


• Meal can be divided in half to serve 2

instead of 4

• Tbsp. = tablespoon

• Tsp. = teaspoon


Yakitori Party Salad with Yuzu Citrus Dressing

Yakitori Party (2 OF 3): Salad with Yuzu Citrus Dressing ©2012                                          



• 4 radishes

• 2 medium cucumbers, peeled

• 3 carrots, peeled


• 1/4 cup sesame or olive oil

• 1/2 cup Yamato Yuzu Ponzu

• Pinch black pepper

• Pinch salt

• 1 tbsp. sesame seeds

• Pinch of shichimi togarashi or more to taste (optional)


1. Using a mandolin or sharp knife, thinly slice the radishes.

2. Slice the cucumbers in half lengthwise and remove seeds. Using a mandoline or sharp knife, thinly slice the cucumbers into ribbons.

3. Cut the carrots into matchsticks and combine with cucumbers and radishes in a bowl.

4.  Whisk together the dressing ingredients. Pour over vegetables and toss gently.

Yakitori Party Yakitori Chicken

Yakitori Chicken ©2012



• 1/2 tbsp. minced ginger

• 2 cloves garlic, chopped

• 1 cup Bluegrass Soy Sauce

• 3/4 cup Yamato Yuzu Ponzu, divided

• 1/2 teaspoon of black pepper

• 1/2 cup chopped red onion

• 2 lb. boneless, skinless chicken thighs or very firm tofu, in bite-sized pieces

• 6 green onions sliced into 1-inch pieces; reserving the green tops for a garnish

• 1 tsp. of shichimi togarashi or more to taste

• 1 tbsp. canola oil


1. Combine ginger, garlic, sauce, 1/4 cup ponzu, pepper, and onion in large bowl.

2. Add the chicken and marinate for 1 hour.

4. Thread the chicken and green onions onto skewers (soak non-metal ones in water for at least 20 minutes as the chicken marinates).

5. Transfer the marinade to a saucepan and bring to a rolling boil for 5 mins.

6.  Line a baking sheet with foil or light a grill. Brush the grill or foil with canola oil.

7. Cook the skewers on the foil under a low broiler for 10 minutes or until cooked through, turning once and basting with the boiled marinade.

8. Remove the skewers from the oven/grill and sprinkle with the green onion garnish.

9. Serve with togarashi seasoning on side and remaining 1/2-cup ponzu for dipping.