Name: Chicken yakitori with cabbage and sesame salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 60ml sake; 60ml soy sauce; 40.00 ml mirin (rice wine); 40.00 gm caster sugar; 2 tsp finely grated ginger; 8 (about 800g) chicken thigh fillets, cut into 2cm pieces; Ground white pepper; 1 bunch baby leeks or green onions, washed, trimmed, cut into 3cm pieces; Steamed koshihikari rice (see note), to serve; 1/2 baby wombok (Chinese cabbage), finely shredded; 1 carrot, peeled, cut into matchsticks; 9.00 gm toasted sesame seeds; 3.00 gm sesame paste; 2 tsp rice wine vinegar; 10.60 gm soy sauce

Chicken yakitori with cabbage and sesame salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savor our classic chicken yakitori paired with fresh cabbage salad for a delicious and easy dish.

Ingredients:

60ml sake
60ml soy sauce
40.00 ml mirin (rice wine)
40.00 gm caster sugar
2 tsp finely grated ginger
8 (about 800g) chicken thigh fillets, cut into 2cm pieces
Ground white pepper
1 bunch baby leeks or green onions, washed, trimmed, cut into 3cm pieces
Steamed koshihikari rice (see note), to serve
1/2 baby wombok (Chinese cabbage), finely shredded
1 carrot, peeled, cut into matchsticks
9.00 gm toasted sesame seeds
3.00 gm sesame paste
2 tsp rice wine vinegar
10.60 gm soy sauce

Instructions:

In a saucepan, blend sake, soy sauce, mirin, sugar, and ginger. Heat over medium until simmering. Stir occasionally and cook for 2-3 minutes until the sauce slightly thickens. Take off the heat and let it cool a bit.
Mix the chicken with half of the sake mixture in a bowl and season with ground white pepper. Refrigerate for 15 minutes to let the flavors meld.
Prepare the salad by mixing wombok, carrot, and sesame seeds in a bowl. In a separate container, whisk together sesame paste, vinegar, and soy sauce, then pour over the salad. Lightly toss everything together until well combined.
Skewer the chicken and leek pieces in an alternating pattern.
Preheat the grill to high heat. Arrange the chicken skewers on a baking tray. Grill the skewers, turning occasionally, for 5-6 minutes until they are golden brown and fully cooked.
Plate the salad and garnish with skewers, extra sauce, and steamed rice on the side, if desired.

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