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Chicken and vegetable yakitori
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savor these juicy, chargrilled Japanese skewers with a tangy soy-ginger sauce - a street-food delight!
Ingredients:
  • 80ml (1/3 cup) soy sauce
  • 80ml (1/3 cup) mirin (rice wine)
  • 55g (1/4 cup) caster sugar
  • 20.00 ml rice wine vinegar
  • 2 tsp grated fresh ginger
  • 1.3kg chicken thigh fillets, fat trimmed, cut into 3cm pieces
  • 2 medium red capsicums, halved, deseeded, cut into 3cm pieces
  • 8 shallots, pale section only, cut into 4cm lengths
  • 10 (about 100g) fresh shiitake mushrooms
  • 3 Lebanese (slender) eggplant, cut into 2cm-thick slices
Instructions:
  • Combine soy sauce, mirin, sugar, vinegar, and ginger in a medium glass or ceramic bowl, stirring until sugar dissolves. Set aside half of the mixture. Add chicken to the remaining mixture, stir to coat, cover with plastic wrap, and refrigerate for 4 hours to marinate.
  • Remove the chicken from the marinade and skewer it with capsicum, shallot, mushrooms, and eggplant.
  • Preheat a barbecue grill or chargrill to medium heat. Grill the skewers, turning occasionally, for 15 minutes until they are beautifully browned and fully cooked.
  • While you wait, heat the reserved soy sauce mixture in a small saucepan over medium heat until it boils. Let it simmer for 2 minutes or until the sauce thickens.
  • Present the skewers on a beautiful platter alongside the flavorful sauce.

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