Yakitori Japanese Grilled Chicken Skewers
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Yakitori Japanese Grilled Chicken Skewers
Recipe by Louis Tikaram
Ingredients
1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
1 tablespoon Raw sugar
8 boneless, skinless chicken thighs, cut into 3cm pieces
1 bunch of green onions, white cut into 2cm pieces
Vegetable oil, for grill
1 tablespoon Toasted sesame seeds
1 tablespoon Shichimi Togarashi
METHOD
Soak 10 small bamboo skewers in water for 30 minutes.
In a small pot over medium-high heat, bring soy sauce, mirin, sake, and raw sugar to a boil. Reduce heat to low and simmer until slightly thickened, about 5 minutes.
Remove from heat and let cool to room temperature.
Fold each piece of chicken in half and thread onto a skewer. Thread a piece of green onion onto the skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of green onion.
On a BBQ or Hibachi Grill, cook the skewers, turning occasionally, for around 4 minutes.
After 4 minutes, begin brushing skewers with soy sauce mixture after each turn. Continue grilling for 4 to 5 minutes, brushing and turning regularly.
Arrange skewers on a platter. Brush the top of the skewers with more sauce.
Sprinkle it with toasted sesame seeds, shichimi togarashi, and sliced green onion before serving
