chicken yakitori

  • ¼ cup (60ml) soy sauce
  • 2 tablespoons mirin 
  • 2 tablespoons maple syrup 
  • 4 x 160g chicken thigh fillets, trimmed and chopped 
  • 3 green onions (scallions), chopped into 3cm lengths 
  • wasabi, to serve

 sesame cucumber salad

  • ¼ cup (60ml) rice wine vinegar 
  • 2 tablespoons vegetable oil 
  • 2 teaspoons sesame oil 
  • 1 tablespoon mirin 
  • 2 Lebanese cucumbers, sliced
  1. Place the soy, mirin and maple syrup in a bowl and stir to combine. Add the chicken and green onion and toss to coat. Cover and set aside for 5 minutes to marinate.  
  2. To make the sesame cucumber salad, place the vinegar, vegetable and sesame oil, mirin and cucumber in a bowl and mix to combine. Set aside.  
  3. Thread the chicken and green onion onto skewers, reserving the marinade. Heat a char-grill pan or barbecue over high heat and char-grill or barbecue the skewers for 3 minutes each side or until cooked through. 
  4. Place the reserved marinade in a small saucepan over high heat and cook for 2 minutes or until heated through and thickened slightly. Serve the chicken with the cucumber salad, yakitori marinade and wasabi. Serves 4.
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