Yakitori Sauce


  1. Soak bamboo skewers in water for 30 minutes, this will help them to not burn when cooking.
  2. In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 green shallot, and bring it to the boil. Once boiling, reduce the heat to a simmer, and cook uncovered, until the liquid is reduced by half.
  3. After about 20 minutes, the sauce should be thick and shiny. Let it cool slightly before using. Reserve ¼ of the sauce for basting as you cook the skewers.
  4. Cut shallots into 3cm lengths and cut chicken thigh fillet into same size pieces, about 3cm cubes.
  5. Alternate each chicken slice with a piece of green shallot. Each skewer will hold about 5 chicken slices and 4 green shallot pieces.
  6. Set the Kambrook banquet frypan to high and heat the oil. Add the skewers and cook for about 6 minutes.
  7. Brush the reserve sauce on the chicken skewers on both sides and continue to cook for 3-4 minutes to caramelize the sauce.
  8. Transfer the skewers to a serving plate and enjoy.

TIPS: Substitute chicken for beef, pork or fish balls using the same sauce.