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Grilled Yakitori Skewers

Prep Time: 25 minutes
Cooking Time: 7-10 minutes
Servings: 8 servings

Traditional yakitoris are little skewers of chicken and chicken liver with a sticky Japanese soy glaze. Here we do the same with chunks of seitan and mushrooms. You can purchase bamboo skewers in most large supermarkets or hardware stores, Oriental grocery stores, or cookware shops.

Yakitori Glaze
3/4 cup  tamari
4 1/2 Tbsp  sugar or alternate
3/4 cup  dry sherry, mirin, or non-alcoholic alternate
3 Tbsp  cornstarch mixed with ⅓ cup cold water
16  bamboo skewers (soaked in water 15 minutes)
1 1/2 lbs  WestSoy Chicken Style Seitan, cut into 24 cubes
32  small, fresh button mushrooms (preferably brown ones)
16  green onions, trimmed to include only 3 inches of the green stems and cut into 1 1/2 -inch lengths

Mix the tamari, sugar, and wine. If you want to grill them right away, simmer the tofu cubes with the marinade in a nonstick or lightly oiled skillet on medium-high heat for about 5 minutes, to absorb some of the marinade.

If using later, refrigerate the seitan cubes in the marinade for several hours or days, stirring or shaking once in a while.

When ready to cook, thread the marinated cubes on the soaked skewers alternately with the mushrooms and green onion pieces. Each skewer should hold 5 seitan cubes, 3 mushrooms, and 3 green onion pieces. Two skewers will have 6 cubes each.

Pour the remaining marinade into a small pot, and add the dissolved cornstarch and water. Stir over high heat until the sauce thickens and boils.

Brush the skewers with the sauce, and grill or broil about 3 to 4 inches from the heat source until glazed and slightly charred on all sides, basting with the glaze when you turn the skewers. They will take only about 7 minutes to cook.