yakitori

Chicken skewers glazed with tare over charcoal.

Ingredients

• 800 g Chicken thighs
• ¾ cup Soy sauce
• ½ cup Mirin
• ¼ cup Sake
• 3 tbsp Sugar
• 3 cloves Garlic
• 2 tbsp Ginger
• 6 Spring onions
• 12 Bamboo skewers
• 1 tsp Salt

Method

1. Make the tare — Simmer the soy, mirin, sake, sugar, garlic and ginger until reduced by a third and syrupy.
2. Cut and skewer — Cut the chicken into even pieces and thread them alternating with spring onion.
3. Grill dry first — Cook over hot charcoal 4 minutes without any sauce so the surface sets.
4. Glaze in layers — Brush with tare and return to the fire; repeat three times so the glaze builds up and caramelises.
5. Yakitori is ready — Serve immediately with extra tare.

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• Ramen
• Tempura
• Teriyaki Chicken
• Okonomiyaki
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