Yakitori Chicken

Japanese yakitori chicken skewers glazed with a glossy soy-mirin tare sauce.

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The glaze is brushed on in layers near the end of grilling so it caramelises without burning.

Ingredients

• 700 g boneless chicken thighs (cut into 3 cm pieces)
• 4 spring onions (cut into 3 cm pieces)
• 80 ml soy sauce
• 80 ml mirin
• 60 ml sake
• 2 tbsp sugar
• 10 g fresh ginger (sliced, optional)
• 1 tsp neutral oil (for grill)
• 8 wooden skewers (soaked if needed)

Step-by-step method

1. Combine the soy sauce, mirin, sake, sugar and ginger in a small saucepan. Simmer for 6–8 minutes until reduced by about one third, then cool slightly.
2. Thread the chicken and spring onion alternately onto the skewers, leaving a little space between pieces.
3. Heat a grill or grill pan to medium-high and oil it lightly.
4. Grill the skewers for 4–5 minutes on the first side, then turn and cook for another 3–4 minutes.
5. Brush with the tare sauce, turn and cook for 1 minute. Brush again and repeat once more so the glaze builds in thin layers.
6. Cook until the chicken reaches at least 74°C and the glaze is glossy and lightly caramelised.
7. Rest for 2–3 minutes and serve with extra tare that has been kept separate from raw chicken.