Recipe by: Mai Hanaki Brodersen

Source: “Everyday Harumi” by Harumi Kurihara

Serves: 12 skewers

Mai Hanaki Brodersen's Chicken Yakitori
Mai Hanaki Brodersen’s Chicken Yakitori

Ingredients (Teriyaki Sauce)

  • 1/4 cup soy sauce
  • 1/4 cup mirin*
  • 2 Tbsp sugar

Ingredients (Chicken Yakitori)

  • 450 g chicken thigh (without bone, cut in pieces)
  • 1 pack of leek (cut into 3-4 cm pieces)
  • 1/2 cup teriyaki sauce (see above)
  • vegetable oil (for frying)
  • salt and pepper, to taste

Instructions (Teriyaki Sauce)

  • Put soy sauce, mirin and sugar together into a small saucepan and gently cook for a while, 10 – 15 mins.

Instructions (Chicken Yakitori)

  • Soak the bamboo skewers in water for a few minutes to stop them from burning during cooking.
  • Thread the chicken and leeks onto the skewers.
  • Put a bit of oil into a pan and heat it.
  • Add the skewers and fry until nicely browned and cooked through. (You can also use a barbecue.)
  • Coat them in the teriyaki sauce.
  • Serve hot.

* Mirin is is an essential condiment used in Japanese cuisine. It is a type of rice wine similar to sake, but with lower alcohol content and higher sugar content.

Download PDF here: Japanese Chicken Yakitori Mai Hanaki Brodersen

 

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