Yakitori Chicken
A heady mix of oriental flavours combine to form this sweet, fresh dish that typifies Japanese cooking. A dish that is simple to prepare and fun to eat.
Serves: 4
Preparation time: 20 minutes + cooking
What
500g chicken breast, skin removed & cut into 2.5cm pieces
1 medium red pepper, cut into 2 cm squares
8 Shitake mushrooms, stalk removed & halved
4 large spring onions, thick green stems cut in to 2.5 cm lengths
1 tsp sansho pepper (optional)
For the dipping sauce:
125ml Japanese soy sauce
60ml mirin
125ml sake
2 tbsp granulated Canderel
How
Throw all the dipping sauce ingredients, except the Canderel, into a pan and bring to the boil. Simmer, uncovered, until it reduces by 1/3rd. Allow to cool.
Meanwhile, thread the chicken & vegetables onto 16 skewers.
Cook in batches on a heated, oiled grill pan, turning & brushing with marinade occasionally until browned all over & cooked through.
Add the Canderel to the dipping sauce, stir, and pour into a serving bowl.
Sprinkle yakitori chicken with pepper and serve with the dipping sauce.