Chicken Yakitori
This recipe offers a delightful and flavorful twist on traditional grilled chicken skewers. Tender chicken breast pieces are threaded onto skewers with colorful vegetables, creating a visually appealing dish. The secret lies in the delicious glaze made with mirin, Japanese soy sauce, sake, and a touch of sugar, adding a sweet and savory flavor profile to each bite. Grilled to perfection on a hot griddle pan, these skewers are sure to impress with their caramelized finish and tantalizing aroma.
— Constant Cookbook
Ingredients
- 500g/1lb chicken breast
- 1 red pepper
- small bunch spring onions
- 6 shiitake mushrooms
- small bunch spring onions
- 3 tbsp mirin
- 3 tbsp Japanese soy sauce
- 3 tbsp sake ( rice wine
- 1 tsp sugar
Instructions
- Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom.
- Mix together the mirin, soy, rice wine and sugar and stir until the sugar dissolves.
- Heat a griddle pan and brush the chicken with the glaze. Griddle turning every 30 seconds or so, brushing the top each time until the chicken is cooked through and the meat burnished a to mahogany glaze.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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