Yakitori Chicken


  • 1kg chicken thigh fillets, cut into 2.5 cm cubes
  • 8 spring onions, cut into 2.5 cm lengths
  • Bamboo skewers
  • Yakitori sauce (makes 2 cups)
  • 6 table spoons saki, or sherry
  • ¾ cup dark soy sauce
  • 3 table spoons Morita Mirin Seasoning
  • 2 table spoons sugar

Preparation

Combine the sauce ingredients in a saucepan and bring to the boil to burn off the alcohol.

Thread the chicken and spring onion alternatively onto to skewers and brush with the yakitori sauce. Grill, basting regularly, till cooked

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Category: Japanese Chicken Recipes