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Yakitori recipe

1 rating

These grilled chicken skewers, served with a typically tangy sauce, are a culinary delight. This authentic Japanese dish elevates the ordinary chicken skewer, using bamboo and the delicious, dark aromas of soy and mirin to make a moreish snack or starter that seems as if it came straight out of an Asian kitchen. See method

Serves 4-6
10-12 mins, plus prep time
192 calories / serving

Ingredients

100ml (3 1/2fl oz) mirin
75ml (3fl oz) soy sauce
2 tsp dark brown sugar
1 bunch spring onions, cut into 2-5cm (1in) pieces
4 organic chicken breasts (about 800g/1lb 10oz), cut into strips lengthways

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
815kj
192kcal 10%
Fat
2g 2%
Saturates
0g 2%
Sugars
9g 10%
Salt
2.5g 41%

of the reference intake
Carbohydrate 11.6g Protein 32.8g Fibre 0g

Method

Soak 6-8 bamboo skewers in water for at least 30 minutes. Whisk together the mirin, soy sauce and dark brown sugar, then set aside.
To assemble, first thread a piece of spring onion onto a skewer, followed by a strip of chicken, folded lengthways into an 'S' shape. Then repeat with more spring onion and chicken, until you reach the end of the skewer. Repeat with the rest of the skewers and ingredients.
Heat the grill to high, then place the skewers on a wire rack over a tray and brush with the yakitori sauce. Grill for 10-12 minutes, turning and brushing with the glaze frequently, until golden brown and cooked through. Serve immediately.

See more Japanese recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.