Japanese skewered chicken

Name: Japanese skewered chicken (Yakitori)
Cuisine: Japanese
Ingredients: 75 ml (2½ fl oz/⅓ cup) tamari (Japanese soy sauce); 700 g (1½ lb) skinless, boneless chicken thighs; 700 g (1½ lb) skinless, boneless chicken thighs; 3 tbsp sake (Japanese rice wine); 60 ml (2 fl oz/¼ cup) mirin (sweet rice wine); 75 ml (2½ fl oz/⅓ cup) tamari (Japanese soy sauce); 3 tbsp sake (Japanese rice wine); 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 8 spring onions (scallions), cut into 2.5cm (1in) lengths; 60 ml (2 fl oz/¼ cup) mirin (sweet rice wine); 1 tbsp caster (superfine) sugar; Sansho no kona (Japanese pepper flakes); 4 wedges of lime, to garnish; 300 g (11 oz) shiitake mushrooms, halved; Sansho no kona (Japanese pepper flakes)

Yakitori

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Ingredients

700 g (1½ lb) skinless, boneless chicken thighs
75 ml

Asia
Japan
Main course

Method

Soak 8 bamboo skewers in cold water for 2 hours.

Cut the chicken into bite-sized pieces and place in a bowl. Add the tamari, sake, mirin and sugar. Leave to marinate in this glaze at room temperature for 30 minutes.

Light the barbecue or preheat a ridged griddle pan.

Remove the chicken from the glaze with a slotted spoon and reserve the glaze. Thread the skewers with alt