Yakitori chicken with teriyaki sauce
Yakitori, literally means grilled bird – a Japanese version of skewered chicken. I love this recipe, I’m using thigh meat here but use whatever you like, but do look for organic chicken
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
450g boneless chicken thighs
110ml dark soy sauce or tamari
50ml mirin
2 tbsp sake
1 tbsp dark soft brown sugar
2 cloves garlic, crushed
½ tsp freshly-grated ginger
For the teriyaki sauce:
110ml sake
110ml soy sauce
scant 75ml mirin
3 tbsp dark soft brown sugar
For the garnish:
2-3 scallions or spring onions, thinly sliced
Method
- Cut the chicken into generous 2.5cm pieces. Combine the soy sauce or tamari, mirin, sake, brown sugar, crushed garlic and grated ginger in a small saucepan. Bring slowly to the boil and cook for 7 minutes or until just thickened, cool. Save 2 tablespoons, pour the remainder over the chicken and marinade for an hour if possible.
Meanwhile, soak bamboo satay sticks in water. Alternatively, use flat metal skewers.
Preheat the oven or grill to 220°C/gas mark 7.
Make the teriyaki sauce by putting all the ingredients into a small saucepan over a medium heat. Stir to dissolve the sugar. Boil gently for 7-8 minutes or until the liquid thickens
Thread 5 or 6 pieces of chicken onto the skewers.
Roast or pan-grill, turning occasionally — for 6-7 minugtes. Careful not to overcook but nonetheless, it’s important that they are fully cooked.
Drizzle with the remaining sauce, sprinkle with slivered scallions and serve immediately with teriyaki sauce.
