Name: Chicken yakitori
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 1
Cuisine: asian
Ingredients: 600g chicken thigh fillets, cut into 3cm bite-size pieces; 18.40 gm sunflower oil, to brush; 3 spring onions, thinly sliced on the diagonal; White sesame seeds, to serve; 100ml soy sauce; 80ml sake; 80ml mirin; 20.00 gm caster sugar; 20.00 ml finely grated ginger; 2 garlic cloves, finely grated

Chicken yakitori

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Prep Time:
35 minutes

Cook Time:
20 minutes

Total Time:
55 minutes

I explored Tokyo's charming streets and found an exceptional yakitori master who takes skewered chicken to new heights.

Ingredients:

600g chicken thigh fillets, cut into 3cm bite-size pieces
18.40 gm sunflower oil, to brush
3 spring onions, thinly sliced on the diagonal
White sesame seeds, to serve
100ml soy sauce
80ml sake
80ml mirin
20.00 gm caster sugar
20.00 ml finely grated ginger
2 garlic cloves, finely grated

Instructions:

Submerge the bamboo skewers in water for half an hour, then remove and let excess water drip off.
To make the tare sauce, simply mix soy sauce, sake, mirin, sugar, ginger, garlic, and a splash of water in a saucepan. Season well, and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and simmer for about 5 minutes until the sauce thickens and becomes syrupy (be careful not to let it burn). Let it cool before using.
Skewer the chicken pieces and generously brush with the flavorful tare sauce. Preheat a chargrill pan or barbecue to medium heat, lightly oil the surface, and cook the skewers for 8-10 minutes. Turn them once while basting with the remaining tare sauce until the chicken is beautifully dark golden, caramelized, and fully cooked.
Garnish with fresh spring onions and toasted sesame seeds, and enjoy with a chilled beer or Japanese sake.

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