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Ingredients
- Boneless chicken thigh (with
skin) - 6 pieces
- Spring Onions - few stalks
- Seven Flavor spice (schichimi)
- optional
For the yakitori sauce
- Soy sauce - 150ml
- sugar - 90 grams
- Sake (dry white wine) - 25 ml
- Plain flour - 1 table spoon
Method
- To make sauce, stir sake, soy
sauce into the flour in a small pan, stir well and bring to
boil.
- turn to low heat and simmer
for 10 minutes until the sauce reduced to 1/3 then set aside.
- Cut chicken thigh into bite
size and cut the spring onions into 1-1/2 ins pieces.
- Thread the chicken thighs and
spring onions alternately with bamboo skewers.
- Grill with medium heat or on a
barbecue stove, brush sauce on meat for several times.
- grill for 6 to 8 minutes, make
sure meat is not over cooked but still moist.
- Serve with little extra
yakitori sauce, offering seven flavor spice with kebab if
possible.
- Serves 4.
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