Yakitori
Pre-soak 2 bamboo skewers per person for 30 mins in warm water. For vegetarian option use 4 King Oyster Mushrooms.
Servings: 2 People
Ingredients
Skewers:
- 1 tbsp [S] Soy sauce
- 1 tbsp [S] Mirin
- 1 tsp [S] Brown sugar
- 1 clove [V] Garlic mashed or grated
- 2 tsp [V] Ginger grated
- 2 [V] Spring Onions
- 2 [P] Chicken thighs skinless and boneless or 4 King oyster mushrooms
- 1 tbsp [S] Vegetable oil
- 1 Pinch [S] Togarashi spice mix Optional
Sauce:
- 3 tbsp [S] Mirin
- 3 tbsp [S] Soy sauce
- 1 tbsp [S] Sugar
- 1 tbsp [S] Sake or rice vinegar
- 4 tbsp [S] Water
Method
- Cut the white part of the spring onion into 3cm pieces.
- Cut chicken into bite-sized chunks and place in a bowl with the soy, mirin, sake, sugar, garlic and ginger. Stir well to coat the chicken and leave to marinate for 20 minutes (overnight is fine too).
- Fold a piece of chicken in half and pierce with the skewer, push down towards the handle.
- Next, pierce a piece of spring onion on the skewer.
- Keep adding chicken and spring onion alternately until the skewer is full - should be about three pieces of meat.
- Heat a frying pan on medium heat with a little oil. When the oil is hot, place the skewers in the pan and cook until both sides are brown, about 5 minutes on each side.
- Then, add the sauce ingredients, cover with a pan lid and cook on a low heat for 2–3 minutes until the sauce thickens in the pan. Cook until the skewers are well coated.
- Serve with Japanese Slaw.