For our grilling pleasure, Yakitori is simple and delicious. It has become a go-to meal for us. We have it with simple white rice, Katsui Fumi Furikake rice seasoning, and some green vegetables.
In addition to skin-on chicken thighs, I tried out both duck and calamari steak tonight. Soak bamboo skewers in cold water for an hour or so to help keep them from burning when you grill. I bought a whole duck today and decided to use part of it for tonight and the rest for tomorrow's dinner. For the yakitori, I used the duck legs, which have slightly less fat. It would be difficult to cook the fat off the duck breast on the grill with the high heat we'll be using. Debone the duck legs and cut into small bite-sized pieces.
Score the calamari steak and cut into bite sized pieces.
Skewer the calamari and duck separately. Alternate each piece with a piece of green onion in between.
For the teriyaki sauce:
1/2 cup soy sauce
1/2 cup mirin
4 tablespoons superfine sugar
Combine in a small sauce pan and bring to a simmer and cook the sauce over very low heat for about 15 minutes. Set aside until ready to use.
Heat your grill to high heat. Brush the duck and calamari with a little canola oil, and then brush with the teriyaki sauce. Continue to baste while grilling. With the high heat, the calamari should only take a minute or two while the duck a little longer.
The calamari had the slight edge over the duck. A surprise. It was just different enough to win my favor over the duck.