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How to make Chicken yakitori

Yield = 4
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 600g Lilydale Free Range Chicken Thigh, cut into 3cm bite-size pieces
  • 1 tablespoon sunflower oil, to brush
  • 3 spring onions, thinly sliced on the diagonal
  • White sesame seeds, to serve

Tare sauce

  • 100ml soy sauce
  • 1/3 cup (80ml) sake
  • 1/3 cup (80ml) mirin
  • 1 tablespoon caster sugar
  • 1 tablespoon finely grated ginger
  • 2 garlic cloves, finely grated

Method

  • Step 1 Soak the bamboo skewers in water for 30 minutes, then drain.
  • Step 2 For the tare sauce, combine the soy sauce, sake, mirin, sugar, ginger, garlic, with a dash of water in a saucepan. Season, then bring to the boil, stirring, over medium-high heat. Reduce heat to medium and simmer gently, stirring, for 5 minutes or until sauce is thick and syrupy (don’t allow it to burn). Set aside to cool.
  • Step 3 Thread the chicken pieces onto the skewers and brush with the tare sauce. Heat a chargrill pan or barbecue to medium and lightly brush with oil. Chargrill skewers, turning once and basting with the remaining tare sauce, for 8-10 minutes until the chicken is dark golden and caramelised, and cooked through.
  • Step 4 Scatter with spring onion and sesame seeds, and serve with icy-cold beer or Japanese sake.