Yakitori Skewers

A classic grilled chicken dish coated with a sweet and savoury sauce, traditionally served in izakaya (Japanese pubs) to be enjoyed with an ice cold beer/drink, other nibbles and a good old chat with friends. These simple chicken skewers can easily be made and enjoyed at home and you can be creative with replacing the chicken and vegetables with other alternatives of your choice.

30 mins
Easy
Sides
2-3 Servings

Ingredients

2 Chicken thighs, boneless, skin on, diced into bite sizes
6 Asparagus tips, cut into penne size (3cm)
6 Cauliflower florets
6 Fresh shiitake mushrooms, stems removed
6 Skewers (18cm)
Shichimi spice

Yakitori sauce:
75ml Yutaka Organic Tamari Soy Sauce
100ml Yutaka Mirin

Or, try Yutaka's pre-cooked yakitori skewers for a quick & delicious alternative, ready to eat after a few minutes!

Directions

1. Soak the skewers in a bowl of water in a shallow container to prevent them from burning.
2. To make the yakitori sauce, add the tamari soy sauce and mirin, into a small saucepan and simmer over a medium heat for about 12 mins until the sauce is slightly thickened. Set aside.
3. Preheat the grill to 180°C.
4. Drain the skewers and thread each one with a piece of asparagus, cauliflower, followed by a piece of chicken and shiitake mushroom. Repeat to skewer the rest of the ingredients.
5. Place the skewers on a baking tray with rim, put into the preheated oven. Grill for 10 minutes until lightly browned. Take the tray out of the oven, then brush the yakitori sauce over the top of the chicken (or place the sauce in a shallow container, using a tong to dip the skewers directly). Put them back in the oven to cook for another 10 minutes. (You may need to drain some extra sauce or liquid that comes out of the ingredients while grilling to avoid watery flavour). Brush the sauce and turn the skewers a couple of times while grilling.
6. Serve while it is hot with shichimi spice.