Yakitori Chicken
These are Japanese-style kebabs. They are easy to eat and ideal for barbecues or parties. Make extra yakitori sauce if you would like to serve it with the kebabs.
Ingredients
- 6 boneless chicken thighs
- bunch of spring onions
- shichimi (seven-flavour spice), to serve (optional)
For the yakitori sauce:
- 150ml / ¼ pint / ⅔ cup Japanese soy sauce
- 90g / 3½oz / scant ½ cup sugar
- 25ml / 1½ tbsp sake or dry white wine
- 15ml / 1 tbsp plain flour
Preparation
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- Soak 12 bamboo skewers in water for at least 30 minutes to prevent them from scorching under the grill. Make the sauce. Stir the soy sauce, sugar and sake or wine into the flour in a small saucepan and bring to the boil, stirring. Lower the heat and simmer the mixture for 10 minutes, until the sauce is reduced by a third. Set aside.
- Cut each chicken thigh into bite-size pieces and set aside.
- Cut the spring onions into 3cm / 1¼in pieces. Preheat the grill or light the barbecue.
- Thread the chicken and spring onions alternately on to the drained skewers. Grill under medium heat or cook on the barbecue, brushing generously several times with the sauce. Allow 5-10 minutes, until the chicken is cooked but still moist.
- Serve with a little extra yakitori sauce, offering shichimi (seven-flavour spice) with the kebabs if available.
COOK'S TIP
Paprika can be used instead of shichimi, if that is difficult to obtain.
Serves 4.