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How to Cook Japanese Yakitori Chicken |
Japanese Yakitori Chicken
Ingredients:
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 2 tbsp caster sugar
- 500 g boneless and skinless chicken thighs, cut into 3 cm cubes
- 4 scallions, each cut into three
- you will need
- 4 flat bamboo skewers teppo gushi
How to Make Japanese Yakitori Chicken:
- Soak the skewers in a bowl of water while preparing the rest, to prevent them from burning. Place the soybeans, mirin, sake, and sugar in a small saucepan, and cook over medium heat for about 15 minutes until the sauce is glossy.
- Remove the skewers from the water and toss each with a piece of chicken, followed by a piece of scallion. Repeat two more times so that the skewers stack up nicely. Fill all four skewers.
- Heat a large skillet over medium heat – you want to cook the chicken gently enough so the sauce soaks in. Put the skewers in the pan, then brush with the sauce. Cook for 10 minutes, turning regularly and brushing all the sauce. Serve immediately.
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