This Japanese-inspired dish is perfect with a bowl of rice and a miso soup on the side.
8 boneless chicken thighs,skin on
8 large,thick spring onions,trimmed
For the yakitori sauce
60ml sake
50ml Japanese soy
4 tsp mirin
3 tsp castor sugar
To serve
shichimi togarashi and lemon wedges
8 metal skewers or bamboo skewers soaked in water for 2 hours
1. To make the yakitori sauce mix all the ingredients together in a small pan and bring to the boil,then reduce the heat and simmer for 10 minutes or so,or until the sauce has thickened to a glazing consistency.
2. Cut the chicken into 2.5cm cubes. Cut the spring onions into 2.5cm-long sticks. Place two pieces of chicken on the skewer followed by a spring onion baton,continue the same pattern,then finish the eight skewers.
3. Heat a barbecue to high,I like these done over charcoal if possible. Oil the bars of the grill and spread out the chicken skewers on it. Grill both sides of the chicken until the juices drip but don't overcook,then brush the sauce on the skewers and put back on the grill,and grill for 30 seconds on each side,repeating the glazing process twice more.
4. Place the skewers on plates and drizzle with the last of the glaze,sprinkle with shichimi togarashi (Japanese spice mix,available from Asian grocers) and serve with lemon wedges.
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