Yakitori ( Seasoned Chicken on Skewers)
- Reviews 1
Ready In: 35 mins
Serves: 4
Ingredients
- 500 g chicken thighs or 500 g chicken breast fillets, cut into 2 . 5 cm pieces
- 1 medium red capsicum, chopped coarsely (200g)
- 4 fresh shiitake mushrooms, stems removed, halved
- 6 thick green onions, trimmed cut into 2 . 5 cm lengths
- 1⁄4 teaspoon sansho pepper
SAUCE
- 125 ml Japanese soy sauce
- 125 ml sake
- 60 ml mirin
- 2 tablespoons sugar
Directions
- Thread chicken and vegetables onto eight bamboo skewers, leaving space between pieces to allow even cooking.
- Cook in batches, on heated oiled grill plate or barbecue, turning and brushing with sauce occasionally until browned all over and cooked through.
- Serve yakitori sprinkled with Japanese pepper.
- SAUCE- Combine ingredients in small saucepan, bring to a boil.
- Reduce heat and simmer uncovered over medium heat until sauce reduces by a third, cool.
- TIPS- Bottled yakitori sauce can be bought from Asian grocery stores.
- The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through.
- You can substitute seven-spice mix (shichimi togarashi) for Japanese pepper (sansho powder).
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