Yakitori Chicken

Yakitori chicken

Serves: 4

Preparation time: 20 minutes + cooking

 

Ingredients:

500g Chicken breast, skin removed & cut into 2.5cm pieces
1 medium red pepper, cut into 2 cm squares
8 Shitake Mushrooms, stalk removed & halved
4 Large Spring Onions, thick green stems cut in to 2.5 cm lengths
1 tsp Sansho Pepper (optional)

 

For the Marinade:125ml Japanese Soy Sauce
60ml Mirin
125ml Sake
2 tbsp LCS Canderel

 

Method:

1. Thread the chicken & vegetables on to eight bamboo skewers. (Soak the skewers in cold water for at least 1 hour before use to prevent burning)

2. Cook in batches on heated oiled grill pan, turning & brushing with marinade occasionally until browned all over & cooked through.

3. Serve yakitori chicken sprinkled with pepper.

 

To make the dipping sauce:1. Bring the marinade to the boil, simmer uncovered until it reduces by 1/3rd, cool.

2. Add Canderel.

3. Pour into a bowl to serve.

 

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