There was a time, it seems a million years ago, when Yakitori were the exotic fare of the rare Japanese restaurant. Now they’re on sushi trains, in food halls and hole in the wall suburban Japanese takeaways. Which doesn’t make them any less yummy.
A quick marinade and a baste while they’re cooking and you’re done.
2 breasts or 4 thighs, well trimmed, cut into 2cm cubes.
4
Whole
Shallots
White and pale green parts only, cut into 2 cm lengths.
1
Tbsp
Sugar
3
Tbsp
Sake
3
Tbsp
MasterFoods soy sauce
2
Tbsp
Mirin
Directions
Mix all ingredients except schallots and marinate, covered in the fridge for two hours.
Thread chicken and schallots on skewers that have been soaked in water for an hour, reserving the remaining marinade.
Cook the skewers on the char grill over medium heat, brushing a couple of times with the remaining marinade, until the chicken becomes completely opaque.
