chicken yakitori

4x chicken thigh Salt + pepper to season 1x spring onion chopped 1x handful of coriander

teriyaki sauce

4 tbsp light soy sauce 110g sugar 1 tbsp dark soy sauce 2 tbsp sake

prawn kushiyaki

30 x king prawns ½ lime 1tbsp caster sugar salt + pepper to season

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

mushroom kushiyaki (vg)

4x king oyster mushrooms Salt + pepper to season 4 tbsp vegan mushroom oyster sauce 2tbsp sriracha 1 tbsp water

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