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Ingredients

1/4 cup (60ml) sake
1/4 cup (60ml) Japanese soy sauce
2 tablespoons mirin (rice wine)
2 tablespoons caster sugar
6 chicken thigh fillets, cut into 2cm pieces
Ground white pepper, to season
2 green onions, trimmed, cut into 2cm pieces
6 fresh shiitake mushrooms, halved
2 teaspoons vegetable oil
1 green onion, extra, thinly sliced diagonally

Method

Step 1 Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
Step 2 Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
Step 3 Thread the chicken, green onion and mushrooms alternately onto the skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
Step 4 Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.

Chicken yakitori skewers

How to make Chicken yakitori skewers

Ingredients

Method