Yakitori chicken

Method 1

Ingredients

100ml soy sauce

100ml mirin

50ml sake

2 tbsp caster sugar

500g boneless and skinless chicken

thighs, chopped into 3cm chunks

4 spring onions

each cut into three

You will need

4 flat teppo gushi bamboo skewers

(available from amazon.co.uk)

step 1

Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.

step 2

Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.

step 3

Heat a large frying pan over a medium heat – you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.

RECIPE TIPS

CLEANING YOUR PAN

To clean your pan, fill it with water and return to the heat to bubble off the caramelised juices.

Method 2

Ingredients:

- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

- 1/4 cup soy sauce

- 1/4 cup mirin (Japanese sweet rice wine)

- 2 tablespoons sake

- 2 tablespoons sugar

- Bamboo skewers

Instructions:

1. In a bowl, mix together soy sauce, mirin, sake, and sugar to make the marinade.

2. Add the chicken pieces to the marinade and let them marinate for at least 30 minutes.

3. Preheat your grill or broiler.

4. Thread the chicken pieces onto the bamboo skewers.

5. Grill or broil the chicken skewers, turning occasionally and basting with the marinade, until cooked through.

6. Serve the Yakitori chicken hot with a side of rice and enjoy!

Comments

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