Chicken Yakitori

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.


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


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 away.