Yakitori is a simple dish of chicken skewers with tare sauce seasoning and grilled over a charcoal fire.
It’s great to do on a weekend with the family or friends, and you can break the ice by gathering everyone around the barbecue for a do-it-yourself hors d’oeuvre.
What’s even better is that Yakitori only takes 20 minutes to make. Give this delicious and addictive finger food a go with this simple recipe.
Ingredients:
- 500g boneless and skinless chicken leg meat, cut into bite-sized pieces
- Spring onions, white part only, cut into 5cm lengths
- Bamboo skewers, soaked before grilling
- Sea salt
Yakitori tare sauce:
- 3 tablespoons soy sauce
- 120ml mirin
- 2 tablespoons sugar
Method:
- Combine the ingredients for the tare sauce in a small saucepan and bring to a boil. Transfer it into a small bowl and set aside.
- Thread three pieces of chicken onto a bamboo skewer, separating each piece with a piece of spring onion.
- Heat up a barbecue grill and place the skewers on the grill. Sprinkle a wee bit of salt sparingly on the chicken, turn the skewer over and do this again. Keep turning the chicken to make sure it is cooked and charred evenly.
- When the chicken is almost done, dip the chicken skewer into the tare sauce and grill it for about 30-40 seconds on both sides. Serve immediately.
Tip: Yakitori is great with bottled togarashi, mixed chilli pepper, for an extra kick.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.