ingredients

for the chicken yakitori

4 chicken thighs

1 spring onion, chopped

1 handful of coriander

salt + pepper to season

for the teriyaki sauce

4 tbsp light soy sauce

110g sugar

1 tbsp dark soy sauce

2 tbsp sake

for the prawn kushiyaki

30 king prawns

½ lime

1tbsp caster sugar

salt + pepper to season

for the mushroom kushiyaki (vg)

4 king oyster mushrooms

4 tbsp vegan mushroom oyster sauce

2 tbsp sriracha

1 tbsp water

salt + pepper to season

for the spicy vinegar

50g caster sugar

2 tbsp water

5 tbsp malt vinegar

5 tbsp light soy sauce

pinch of sea salt

½ red chilli

3 coriander sprigs

yakitori


yakitori means grilled chicken, skewered + shared as a snack on the streets of japan. these saucy sticks of goodness are the perfect bbq dish that go great with an ice cold asahi

serves
2
prep time
10 mins
cook time
10 mins

how to make yakitori

ingredients

for the chicken yakitori

4 chicken thighs

1 spring onion, chopped

1 handful of coriander

salt + pepper to season

for the teriyaki sauce

4 tbsp light soy sauce

110g sugar

1 tbsp dark soy sauce

2 tbsp sake

for the prawn kushiyaki

30 king prawns

½ lime

1tbsp caster sugar

salt + pepper to season

for the mushroom kushiyaki (vg)

4 king oyster mushrooms

4 tbsp vegan mushroom oyster sauce

2 tbsp sriracha

1 tbsp water

salt + pepper to season

for the spicy vinegar

50g caster sugar

2 tbsp water

5 tbsp malt vinegar

5 tbsp light soy sauce

pinch of sea salt

½ red chilli

3 coriander sprigs

instructions


step one

make the chicken yakitori

  1. first prepare your yakitori sauce. place the light soy sauce + sugar in a small saucepan + gently simmer over a low heat

  2. stir until the sugar dissolves + then continue to simmer for about 5 minutes until the liquid starts to reduce + thicken. add the dark soy and sake, stir + leave aside to cool

  3. thread the chicken onto eight wooden skewers

  4. place a ridged griddle pan over a high heat + add the oil. when hot, place the skewers in the pan + cook for 30 seconds, then turn over + cook for about 10 seconds before reducing the heat

  5. this will give you the bar marks on the chicken. continue cooking until the chicken is nicely caramelised

  6. add a third of the sauce, turn the skewers, then add another third of the sauce + turn off the heat

  7. transfer the skewers to a serving plate, drizzle with the remaining yakitori sauce + sprinkle with shichimi, sliced spring onion + coriander