1 - Chicken Yakitori Skewers

Chicken Yakitori Skewers

 

Ingredients

• 3tbsp sake
• 3tbsp Japanese soy sauce
• 2tbsp mirin (rice wine)
• 2tbsp caster sugar
• 6 skinned chicken thigh fillets, cut into 2cm (¾in) pieces
• Ground white pepper, to season
• 2-3 large spring onions, trimmed and cut into 2cm (¾in) pieces
• 6 fresh shiitake mushrooms, halved
• 2tsp vegetable oil
• 1 spring onion, extra thinly sliced on the diagonal

Method

1. Bring the sake, soy sauce, mirin and sugar to a simmer in a saucepan over a medium heat. Cook, stirring occasionally for 2-3 mins, or until the sauce thickens slightly. Set aside to cool. 
2. Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Chill in the fridge for 30 mins to marinate. 
3. Thread the chicken, spring onions and mushrooms alternately onto metal or (pre-soaked) bamboo skewers. Heat the oil in a large frying pan over a medium heat. Add the skewers to the pan and cook, turning once, for 6 mins, or until cooked through. 
4. Transfer to a platter and sprinkle with the remaining spring onion. Serve immediately with extra sauce.