🟡
Medium
Ingredients
- 500g chicken thighs, cut into bite-sized pieces
- 2 green onions, cut into 5cm pieces
- 1 red bell pepper, cut into chunks
- 1 Japanese eggplant, sliced into rounds
- 100ml soy sauce
- 50ml mirin
- 25ml sake
- 1 tbsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 cups cooked Japanese rice
- 1 tsp sesame seeds
- to taste salt and pepper
Instructions
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1Soak wooden skewers in water for 30 minutes. Prepare tare sauce by combining soy sauce, mirin, sake, sugar, garlic, and ginger in a saucepan over medium heat. Simmer for 5 minutes until slightly thickened, then set aside.
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2Thread chicken pieces and vegetables alternately onto skewers, starting and ending with green onion.
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3Heat a grill pan or barbecue to medium-high heat. Grill skewers for 8-10 minutes, turning frequently and brushing with tare sauce during the last 3 minutes of cooking.
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4Divide cooked rice between two bowls. Arrange grilled yakitori skewers on top of the rice.
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5Drizzle remaining tare sauce over the skewers and rice. Garnish with sesame seeds and serve immediately.