Yakitori quite literally means grilled chicken. Don’t let this apparent simplicity allow any kind of misinterpretation as to the underlying beautiful complexity of this dish.
10
Serves
1h
Prep
10m
Cook
Ingredients
Brine
- 60g salt
- 65g caster sugar
- 500g chicken thigh,
- trimmed and cut
- into 1cm pieces
Tare
- 125ml chicken stock
- 125ml low salt
- Japanese soy sauce
- 40ml mirin
- 30ml sake
- 40ml honey
- 100g miso shiro
- 1 clove garlic, flattened
- 5g onion powder
- 5g ginger, grated
Toasted rice
- 80g ground toasted rice
- 5g yuzu powder
Cucumber pickle
- 1 Lebanese cucumber,
- julienned
- 1 green shallot, julienned
- 20g pickled ginger,
- thinly sliced
- 60ml rice vinegar
- 5g brown sugar
- Sea salt
- 1 lemon, finely zested
To serve
- Micro mint
- Micro shiso
- Toasted sesame seeds
- Japanese style mayo
Method
If using wooden skewers, soak in water for 30 minutes before threading the meat.
1. For the brine
Dissolve salt and sugar in 250ml warm water, mix in another litre of cold water. Add chicken and refrigerate for 30 minutes. Once brined, thread the chicken pieces.
2. For the tare
Combine all ingredients in a small saucepan. Bring to the boil over medium heat and simmer gently for 15 minutes or until thick. Strain, set aside and keep warm.
3. For the toasted rice
In a separate bowl, mix the toasted rice with the yuzu powder. Set aside.
4. For the cucumber pickle
Combine all ingredients and toss until the sugar and salt have dissolved. Set aside.
5. To serve
To cook the skewers, heat grill to high, brushing with oil. Grill the skewers for 1-2 minutes, brush liberally with the tare and grill for a further 3-4 minutes. Turn the skewers and brush with the tare several times. Serve with toasted rice, cucumber pickle, mint, shiso, toasted sesame and Japanese style mayo.
