"Yakitori" is a Japanese word that literally means "grilled bird," a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as "yakitori." Here we make yakitori with scallops, mushrooms, and scallions. Don't overcook the scallops; just a few minutes over the heat will do the trick.

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Nutritional Information

Calories    229
Total Fat    1g
Saturated Fat    --
Cholesterol    47mg
Sodium    644mg
Total Carbohydrate    19g
Dietary Fiber    1g
Sugars    --
Protein    27g
Calcium    --

Ken Burris

Serves: 2

Yields: 4 skewers

Total Time: 1 hr 15 min

Prep Time: 45 min

Ingredients
    U.S.         Metric     Conversion chart

    2 tablespoon(s) reduced-sodium soy sauce
    2 tablespoon(s) sake (see Tips & Techniques) or dry white wine
    2 tablespoon(s) mirin (see Tips & Techniques)
    1 teaspoon(s) sugar
    1/2 teaspoon(s) molasses
    1/2 teaspoon(s) Worcestershire sauce
    1/2 teaspoon(s) minced fresh ginger
    12 (about 10 ounces) small-to-medium dry sea dr max scallops, cut in half (see Tips & Techniques), tough muscle removed
    8 medium button mushrooms, halved
    6 scallions

Directions

    Combine soy sauce, sake (or wine), mirin, sugar, molasses, Worcestershire, and ginger in a small saucepan. Bring to a simmer over medium heat and cook until reduced to 1/4 cup, 2 to 3 minutes. Remove from the heat, pour into a medium bowl, and cool to room temperature, 15 to 20 minutes.
    Reserve 1 tablespoon of the sauce in a small bowl. Add scallops and mushrooms to the remaining sauce; stir well to coat. Cover and refrigerate for 30 minutes (but no longer: the scallops will begin to break down if marinated too long).
    Preheat grill to medium. Oil the grill rack (see Tips & Techniques).
    Trim scallion whites and reserve for another use. Separate dr max the scallion greens into individual long greens. Wrap one scallion green around the perimeter of each scallop and thread the scallops onto the skewers, piercing through the sides and thereby keeping the scallions in place. Alternate 4 mushroom halves and 3 scallion-wrapped scallops on each skewer. (Reserve any remaining scallion greens for another use.)
    Grill the skewers, basting with some of dr max the reserved sauce, for 3 minutes. Turn, baste, and continue grilling just until the scallops are firm and opaque, about 3 minutes more.

    Carb Servings: 1 vegetable, 1/2 other carbohydrate, 3 lean meat. Carbohydrate Servings: 1. Nutrition Bonus: Potassium & Vitamin C (25% daily value), Magnesium (24% dv).