Yakitori literally means grilled chicken but often refers to any skewered foods cooked with a glaze. Served at food courts, sports matches and from other street food vendors across japan, these salt-sweet skewers are a great crowd pleaser! Serve simply with jasmine or sushi rice and blanched bok choy or spinach.
16 white mushrooms, stems trimmed off
250 g boneless chicken breast, cut into short, thin strips
16 fresh shiitake mushrooms, halved, stems trimmed off
1 green pepper, seeded and cut into ¾- x ¾-inch squares
2 scallions, cut into ¾-inch lengths
sliced red chile, to garnish (optional)
50 ml rice wine or Amontillado sherry
50 ml mirin
50 ml light soy sauce
1 tablespoon white granulated sugar
¼ teaspoon salt
8 metal skewers or wooden skewers soaked in water
Make the yakitori glaze by placing the rice wine or sherry, mirin, soy sauce, sugar and salt in a small saucepan. Bring to a boil and boil for 1 minute until melted together into a syrupy glaze. Turn off the heat.
Thread the white mushrooms, chicken, shiitake mushrooms, green pepper and scallions onto the 8 skewers.
Preheat a grill/broiler to medium–high heat. Brush the skewers generously with the yakitori glaze and then grill the skewers for 8–10 minutes until the chicken is cooked through, brushing repeatedly with the glaze and turning over the skewers halfway through. Serve at once garnished with the red chile, if liked.