Yakitori
Photography by Manja Wachsmuth.
A Japanese street food favourite, just about anything can be threaded onto skewers and grilled. Try cubes of pork, beef or lamb along with a variety of vegetables like capsicums, eggplant and asparagus.
Serves: 4
INGREDIENTS
600 grams boneless and skinless chicken thighs
6 spring onions
12 shiitake mushrooms
sesame oil for brushing
Marinade
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
2 tablespoons caster sugar
1 tablespoon rice or black vinegar
1 clove garlic, crushed
2 teaspoons grated fresh ginger
14 x 18 cm wooden skewers soaked in cold water for 1 hour
METHOD
Marinade: Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then tip 2/3 of the marinade into a bowl and cool. Continue to simmer the remaining liquid until reduced and syrupy. Set aside.
Skewers: Trim the chicken of excess fat and cut into 3 cm squares.
Cut the spring onions into 3 cm lengths and blanch in boiling water for 1 minute. Drain and set aside.
Trim the mushroom stalks so they sit flat with the caps and discard the stalk trimmings.
Put the chicken and mushrooms in separate shallow dishes and pour half the marinade over each.
Turn to coat well, cover and leave for 1 hour, turning the mushrooms occasionally.
To assemble: Thread each skewer alternately with spring onions and chicken.
Carefully thread 3 mushrooms onto each skewer.
Preheat a barbecue or ridged grill plate until medium hot. Brush the skewers with a little sesame oil and grill until the chicken is fully cooked and the mushrooms are tender but still have a little bite.
Arrange on plates and brush with the reserved marinade.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!