Chicken Yakitori
By Chef
Simon Braz
For 2 People
60 Mins
Allergens:
Soya, Sulphites
Utensils & Essentials
Bowl, 2 saucepans, wooden spoon, skillet, kettle, pastry brush, vegetable oil
Soya, Sulphites
Ingredients:
For the skewers:
- 6 boneless, skinless chicken thighs
- 9 spring onions
- 12 skewers
For the yakitori sauce:
- 100ml sake
- 80ml dark soy sauce
- 100ml mirin
- 30g brown sugar
How to make
Yakitori Chicken Skewers with Rice
First, pour the rice into a bowl and fill with cold water. Mix around by hand to wash out the starch. Sieve and repeat this process 2-3 times, then put the rice into a sauce pan with 200ml water and 1/2 a teaspoon of salt.
Cook the rice on high heat at first, stirring every minute or two until the water begins to boil. Then, lower the heat and cover the pot so the water bubbles gently.
After 6 minutes, check the water level. If the water has completely absorbed into the rice, that means it's ready. If not, check back every minute, making sure not to burn the rice at the bottom.
To make the sauce, add the mirin and sake to another saucepan. Bring to a boil and then lower the heat and simmer for 6-8 minutes, to burn off the alcohol and allow it to reduce slightly. Next, add the sugar and soy sauce and simmer for 2 more minutes. Set aside.
Cut the chicken thighs into small pieces. Wash and cut the spring onions into pieces of a similar length to the chicken pieces. Then, slide the chicken and spring onions onto the skewers, alternating between the two, making sure to leave the end of the skewer free.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Before you start cooking your skewers, start cooking the sushi rice. Wash the rice in cold water and drain – repeat this until the water runs clear, not cloudy. Then, add the rice to a saucepan along with double its volume in water. Cook on a medium heat until the water is completely absorbed and the rice is fluffy.
On a low heat, cook the skewers in a cast iron skillet or chargrill pan. As they cook, use a pastry brush to soak the skewers evenly with the yakitori sauce. Flip when they begin to colour and repeat until cooked through.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Serve with the sushi rice and enjoy.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Remember to Recycle!
All the packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost, then recycle the empty bag.
