Chicken yakitori

Makes6
45 minutes

Ingredients

Chicken

  • 2 chicken thighs
  • 2 chicken breasts
  • 6 spring onions, cut into 2.5cm lengths

For the tare

  • 500ml of chicken stock
  • 2 spring onions
  • 1 knob of ginger, about 2.5cm in size, sliced
  • 50ml of sake
  • 100ml of mirin
  • 1 tbsp of sugar
  • 50ml of tamari
  • 50ml of dark soy sauce
  • 50ml of water

Method

1
Add all the tare ingredients to a saucepan, bring to the boil and reduce by half until thick and glossy. Divide the tare into 2 bowls – one shallow bowl for dipping the skewers while you’re cooking them and one for serving at the table
2
Remove any skin from the chicken and cut into rectangular strips. Fold each strip, pushing a skewer through each side to create a domed effect. Alternate each piece of chicken with a section of spring onion and brush lightly with oil
3
Heat a barbecue for direct grilling. When the flames have died down and the coals are white, gently grill the chicken skewers, turning often. Once the chicken skewers are around 80% cooked, begin dipping them into the tare and returning to the grill to caramelise