For the skewers:
500g diced chicken breast
50ml soy sauce
50ml mirin or rice wine vinegar
50ml Japanese whisky or sake
3 tbsp brown sugar
4 cloves of crushed garlic
2 tsp grated root ginger
Pinch of smoked sea salt
Yakitori has been hailed as the latest ‘dude food’ trend and the Japanese street food is taking the BBQ world by storm. These skewers can be adapted with all sorts of versions and once you start playing with the bold flavours and smoke-grilling you’ll be hooked.
Soak your wooden skewers in water for half an hour before use. Then alternately thread the chicken and sliced spring onions onto the skewers.
Combine all sauce ingredients in a bowl and cook for about 15 minutes. Bring to the boil and stir so that the sugar doesn’t stick to the pan. Let cool then brush onto the skewers before grilling.
Cook the chicken skewers for 20 minutes over hot charcoal embers. Baste while cooking and sprinkle with shichimi togarashi, smoked sea salt & sesame seeds to garnish.