INGREDIENTS
- 12 x 12cm bamboo skewers
- 1 kg Chicken thigh fillet
- 9 Green shallots
- 2 tbsp vegetable oil
Yakitori Sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup water
- 2 tsp brown sugar
DIRECTIONS
- Soak bamboo skewers in water for 30 minutes, this will help them to not burn when cooking.
- 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.
- 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.
- Cut shallots into 3cm lengths and cut chicken thigh fillet into same size pieces, about 3cm cubes.
- Alternate each chicken slice with a piece of green shallot. Each skewer will hold about 5 chicken slices and 4 green shallot pieces.
- Set the Kambrook banquet frypan to high and heat the oil. Add the skewers and cook for about 6 minutes.
- Brush the reserve sauce on the chicken skewers on both sides and continue to cook for 3-4 minutes to caramelize the sauce.
- Transfer the skewers to a serving plate and enjoy.
TIPS: Substitute chicken for beef, pork or fish balls using the same sauce.