Chicken Yakitori

Ingredients

• 600g chicken thigh fillets, cut into 2-3cm pieces
• 8 spring onions, white parts cut into 2cm lengths
• 2 tbsp vegetable oil
• 1 tsp sesame seeds

For the tare sauce:

• 100ml soy sauce
• 100ml mirin
• 2 tbsp sake (or dry sherry)
• 2 tbsp brown sugar
• 1 tsp grated ginger
• 1 garlic clove, crushed

For the marinade (optional but recommended):

• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp grated ginger

Method

1. Make the tare. Combine all sauce ingredients in a saucepan. Simmer 5-7 minutes until syrupy and reduced by about a third. Set aside.
2. Marinate the chicken in soy, mirin and ginger for at least 30 minutes.
3. Soak bamboo skewers in water for 30 minutes.
4. Thread chicken onto skewers, alternating with pieces of spring onion. Don’t pack too tight — leave gaps.
5. Heat grill or griddle to high. Brush with vegetable oil.
6. Cook skewers 3-4 minutes per side, basting frequently with the tare sauce in the last 2 minutes.
7. The chicken should char at the edges and the sauce should caramelise into a glossy glaze.
8. Sprinkle with sesame seeds and serve hot. Extra tare sauce on the side for dipping.

Tips

• Thighs not breast — breast goes dry and tough on the grill. Thigh stays juicy.
• Tare can be made days ahead — keeps for weeks in the fridge. Brilliant on grilled salmon, fried rice, eggs.
• Double-dip the sauce — baste in last 2 minutes only. Earlier and the sugars burn.
• No grill? A cast-iron griddle on maximum heat works. Get it smoking hot first.
• Eat immediately — like most grilled meats, the magic fades fast. Get everyone seated before you start cooking.