CHICKEN SKEWERS (YAKITOR)

Chicken Skewers (Yakitor)

Chicken Skewers (Yakitor)

Yakitori is very popular with all age groups and is great for entertaining, especially if the weather is good enough for barbecues. These chicken skewers can be found served all over Japan, and are very versatile and can also be prepared using beef or salmon - try it and see - it’s really delicious

 

Ingredients | Makes 12 Skewers

  • 500g boneless chicken thighs with skin on 

  • 6 baby leeks 

  • 12 bamboo skewers

  • Sunflower or vegetable oil 

  • 100ml teriyaki sauce, shop brought or can make your own (see below)

  • Salt and pepper - to taste

For Teriyaki Sauce

  • 100ml soy sauce 

  • 100ml mirin 

  • 4 tablespoons caster sugar  

SHOP THE LOOK

Method

  1. To make the teriyaki sauce: Combine the soy sauce, mirin and sugar in a pan and slowly bring to the boil then turn the heat down and simmer for about 20 minutes, until it has thickened. Skim the surface of any scum if necessary and set aside.

  2. Cut the chicken into 4cm-square pieces. Wash the leeks, dry and then cut into 4cm lengths. Soak the bamboo skewers in water for a few minutes to stop them burning during cooking.

  3. Thread the chicken and leeks on the skewers, alternating them between the chicken and the leek pieces. 

  4. Put a large oil in a frying pan and when well-heated, add the skewers and fry for 3 minutes per side, until nicely browned and cooked through. You can also cook these skewers on a barbecue or simply grill them.

  5. When the chicken and leek skewers are ready to serve, coat them in teriyaki sauce and arrange them on a large plate and serve.

 
 
Recipe from p46 from Everyday Harumi

Recipe from p46 from Everyday Harumi

 
Nihal Shah