Chicken Yakitori with Rice
Japanese izakaya skewers — chicken thigh chunks alternated with spring onion, basted in a sweet-savoury tare glaze, charred under the grill. 25 minutes, restaurant-grade.
25 minMedium~547 kcal / servingJapanese
Contains soyContains sesame
Nutrition
547 kcal
Calories
43 g
Protein
50 g
Carbs
19 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- ½ medium Cucumber
- 3 tbsp Mirin
- 250 g Chicken thigh fillets
- 1 tsp Sunflower oil
- 2 tbsp Sake
- ½ tsp Caster sugar
- 1 tbsp Rice vinegar
- 1 tsp Fresh ginger
- 4 tbsp Soy sauce
- 4 stalks Spring onion
- to taste Salt
- 1 tsp Sesame seeds
- 2 tbsp Light brown sugar
- 75 g Jasmine rice
Instructions
- Rinse the jasmine rice. Combine with 150ml water, pinch salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Cut the chicken thighs into 2cm cubes. Cut the white parts of the spring onions into 2cm chunks.
- Thread the chicken and spring onion alternately onto 4 skewers (3 chicken pieces, 2 spring onion, repeat).
- Make the tare: combine soy sauce, mirin, sake (or extra mirin), brown sugar and grated ginger in a small saucepan. Bring to a simmer over medium heat, reduce 4-5 minutes until glossy and syrupy.
- Heat the grill to high. Brush a baking tray with oil. Lay the skewers down.
- Grill 3 minutes, flip, brush with tare. Grill 2 minutes more, flip, brush again. Final 1-2 minutes per side, brushing once more — the glaze should be sticky and the chicken charred at the edges.
- Plate the rice in bowls. Lay 2 skewers on top each. Spoon any remaining tare over. Scatter with sliced green spring onion tops and sesame seeds. Quick pickled cucumber alongside (cucumber, rice vinegar, salt, sugar — toss 5 min).
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