Chicken Yakitori

Name: Chicken Yakitori
Ingredients: 12 wooden skewers, soaked in water; 12 spring onions, cut into 3 or 4 pieces; 6 tablespoons fermented soy sauce, or tamari; 12 wooden skewers, soaked in water; 6 skinless free-range or organic chicken breasts trimmed and cut into chunks; 1-2 teaspoons freshly grated ginger; 4 tablespoons mirin, or pale cream sherry; 2 tablespoons rice vinegar or sherry vinegar; 2 tablespoons rice vinegar or sherry vinegar; 3 tablespoons toasted sesame oil; 6 tablespoons fermented soy sauce, or tamari; 4 tablespoons mirin, or pale cream sherry; 4 tablespoons mirin, or pale cream sherry

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

The following dish does not require lengthy marinating, just the time it takes you to lay the table and make a salad for the first course, making this a good standby for last-minute entertaining.

Ingredients

6 skinless free-range or organic chicken breasts trimmed and cut into chunks
12 spring onions, cut into 3 or 4 pieces

Main course

Method

Thread the chicken pieces on the skewers, alternating with the spring onions.

Make a teriyaki sauce with the remaining ingredients, and marinate the skewers in it.

Cook on a barbecue or under the grill, for 8 to 10 minutes, and serve with the rest of the sauce, briefly boiled, and a bowl of steamed rice.

Prawns, scallops or small pieces of pork can be cooked in the same