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Chicken yakitori
Serves 2 Starters and mains
Ingredients
- 50ml soy sauce
- 50ml mirin
- 30ml saké
- 1tbsp honey
- 200g boneless skinless chicken thighs, cut into bite-sized pieces
- brown rice and stir-fried vegetables, to serve
You will need
- bamboo skewers
Method
Put all the wet ingredients into a bowl and whisk together well. Add the chicken pieces and toss to ensure they are fully coated.
Hold a skewer above the bowl and thread on 3-4 pieces of chicken, allowing the excess marinade to drip into the bowl. You will need this later. Repeat until all the chicken is used up.
Heat a griddle pan or a large frying pan over a high heat and lay the skewers in it, then turn the heat down to medium. After a minute or two, turn the skewers and then brush the side that was just cooking with leftover sauce, turn and repeat again. Keep cooking and turning for 10-12 minutes, until the chicken is thoroughly cooked and the sauce has gone nice and sticky.
Serve as a snack or side. To make into a main, serve with brown rice and stir-fried veggies.
This recipe was taken from the April 2020 issue of Food and Travel.
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