Preparation time: 20 minutes + cooking
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
2 tbsp LCS Canderel
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.