4 chicken thighs
1 spring onion, chopped
1 handful of coriander
salt + pepper to season
4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
30 king prawns
½ lime
1tbsp caster sugar
salt + pepper to season
4 king oyster mushrooms
4 tbsp vegan mushroom oyster sauce
2 tbsp sriracha
1 tbsp water
salt + pepper to season
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
yakitori means grilled chicken, skewered + shared as a snack on the streets of japan. these saucy sticks of goodness are the perfect bbq dish that go great with an ice cold asahi
4 chicken thighs
1 spring onion, chopped
1 handful of coriander
salt + pepper to season
4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
30 king prawns
½ lime
1tbsp caster sugar
salt + pepper to season
4 king oyster mushrooms
4 tbsp vegan mushroom oyster sauce
2 tbsp sriracha
1 tbsp water
salt + pepper to season
50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
first prepare your yakitori sauce. place the light soy sauce + sugar in a small saucepan + gently simmer over a low heat
stir until the sugar dissolves + then continue to simmer for about 5 minutes until the liquid starts to reduce + thicken. add the dark soy and sake, stir + leave aside to cool
thread the chicken onto eight wooden skewers
place a ridged griddle pan over a high heat + add the oil. when hot, place the skewers in the pan + cook for 30 seconds, then turn over + cook for about 10 seconds before reducing the heat
this will give you the bar marks on the chicken. continue cooking until the chicken is nicely caramelised
add a third of the sauce, turn the skewers, then add another third of the sauce + turn off the heat
transfer the skewers to a serving plate, drizzle with the remaining yakitori sauce + sprinkle with shichimi, sliced spring onion + coriander