Yakitori - Chicken Skewers
These are a real treat, using the thigh makes them so much tastier than the average chicken kebab and the sauce is moorish.
Preparation time: 20 minutes Quantity: Makes 8 small skewers Cooking time: 12 - 15 minutes
Ingredients
Yakitori Sauce -
4 tablespoons light soy sauce
2 tablespoons mirin - sweet cooking rice wine
2 tablespoons sake - strong rice wine
1/2 tablespoon tamari - gluten free soya sauce
1 tablespoon light brown sugar
Skewers -
4 chicken thighs - skinned and 1 inch diced
3 spring onions - top and tailed, cut to 1 inch lengths
8 small bamboo skewers
Tip - if you don’t have mirin use sherry
Method
- Soak the bamboo skewers in water for 10 - 20 minutes, to stop them from burning
- Add all the yakitori ingredients together in a saucepan and boil until the sauce has thickened and reduced by 1/3
- Cut the chicken and spring onion in to 2 cm / 1 inch dice/ lengths
- Thread the chicken and spring onion on to the skewers
- Grill, B.B.Q or char-grill them, brushing every minute or so with the sauce, until cooked and firm
- Serve with the remaining sauce