Michael and Rachel's

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Chicken Yakitori

Updated: 15 Mar 2016

Ingredients

  • 2 chicken breasts, diced
  • 1 onion

Yakitori Sauce

  • 1/2 cup soy sauce
  • 1/2 cup mirrin
  • 1/4 sake or shaoxing rice wine
  • 1/4 cup water
  • 2 tsp brown sugar

  • Spring onion

  • 175g brown rice

  • Broccoli or peas

Method

  1. Soak the bamboo skewers in water for 30 minutes if possible.
  2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and spring onion. Bring it to a boil over a high heat. Once boiling decrease the heat to low and simmer uncovered until the liquid is reduced by half. It will take about 30 minutes to achieve a thick and glossy sauce. Let it cool to room temp before using. Reserve 1/3 of the sauce in a small bowl for final coating.
  3. Cook the rice while the sauce cooks. Preheat the grill.
  4. Cut the onion into large chunks. Slice the chicken into bite sized pieces. Skewer the chicken and alternate with pieces of onion.
  5. Grill the chicken for 6 minutes; after 6 minutes brush the meat with the sauce and grill for 3-4 minutes to caramelise the sauce.
  6. Once cooked serve on top of the rice and brush the chicken with the reserved sauce (using a clean brush). Serve with green veg.