Chicken Yakitori - sort of...
Updated: Jan 26
First off, I need to say that the chicken and the spring onions are supposed to be cooked and served on skewers, but I didn't bother because the first thing I do when presented with stuff on a skewer, is to take the stuff off it. The other thing I need to say is that yakitori should have sake in it. I didn't have any, so I used cider vinegar instead and added a bit more sugar. I suppose you could say that this recipe isn't chicken yakitori at all - and you'd probably be right. It tasted yummy, though, whatever you call it.
Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you had been warned!
500g chicken, cubed
bunch of spring onions
100ml soy sauce
50ml sake (I substituted it with cider vinegar)
2 tsp brown sugar (if using cider vinegar, make it 2 tbsp)
4 skewers, if you want to do it properly
1. If using skewers, you'll need to soak them in cold water to stop them burning.
2. Put the mirin, soy sauce, sake (vinegar) and sugar in a pan and cook on a medium heat for 15 mins
3. Thread skewers with alternating chunks of chicken and slices of spring onion until they're full
4. Brush the skewers with the sauce and fry gently in a pan. Keep brushing and turning until they're cooked through.
I served mine with fluffy rice and wilted fresh spring greens (cooked briefly in butter, with salt and pepper, and sprinkled with sesame seeds). I also had some left over sauce, so I heated that up and drizzled it over my unskewered chicken and spring onions.