Yakitori Recipes: Sasami 2


My friend Island Vittles has decided to start a series on that worldwide known Japanese specialty that is “Yakitori/焼き鳥/”Grilled Chicken”.
I hope that this series of postings on various basic recipes will help her and all other foodies interested in that simple, healthy and so delicious delicacy!

This is the second Recipe: Yakitori Sasami 2:

“Sasami/ささ身 or 笹身” may be roughly translated as “white light chicken meat”. It is found in the breast (see picture above) and is considered the most tender part of the chicken.

“Sasami” as sold in Japanese supermarkets.

Yakitori Sasami with Shiso & Umeboshi:

INGREDIENTS: For 3 persons

-Chicken sasami: 300 g
-Umeboshi: as appropriate
-Shiso/perilla leaves: 4
-Salt and pepper: as appropriate


-Cut the sasami into bite-sized chunks and salt lightly.

-Fry the chicken chunks in a non-stick pan over a medium fire.

-Once the the chicken is cooked (do not overcook it! No “black spots”) should appear!), align them on skewers.
Mince the umeboshi flesh with a knife and paste it along the Top.
Chop the shiso leaves finely and decorate as shown on top picture.

-makes for an easy, cheap and elegant snack!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles

Please check the new postings at:
sake, shochu and sushi


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