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Japanese
Yakitori Skewers with Tare Glaze
Char-grilled chicken-and-scallion skewers lacquered in glossy tare, with charred broccoli and quick sunomono.
410Calories
43.8gProtein
36.3gNet carbs
4.8gFiber
6.6gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3–4 chicken breasts (500 g), in bite-size chunks
500 g
2 bunches green onions (100 g), whites in 1" batons
100 g
¼ cup (60 g) coconut aminos
60 g
1¼ Tbsp (25 g) allulose maple syrup
25 g
1 Tbsp (10 g) allulose
10 g
2 tsp (8 g) grated ginger
8 g
2 cloves garlic, grated
6 g
⅓ cup (80 g) broth
80 g
1 tsp cornstarch
4 g
1⅔ cups (300 g) cooked rice
300 g
2 cups (200 g) broccoli, charred alongside
200 g
1 cucumber (200 g), ribboned
200 g
4 tsp rice vinegar + pinch allulose (sunomono)
20 g
1½ tsp sesame seeds
5 g
Method
- Simmer the aminos, syrup, allulose, ginger, garlic, broth, and cornstarch 2 minutes into a glossy tare. Split it: half for brushing, half for serving.
- Thread chicken alternating with scallion batons — the negima pattern.
- Grill or broil on high, 3–4 minutes a side, brushing with tare in the last few minutes so it lacquers without burning. Char the broccoli in the same heat.
- Toss the cucumber ribbons with vinegar, allulose, and sesame; chill.
- Skewers over rice, reserved tare spooned over, sunomono on the side.
Nutrition facts
Per serving.
Calories410
Total fat6.6 g
Total carbohydrate52.1 g
Dietary fiber4.8 g
Allulose11 g
Net carbs36.3 g
Protein43.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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