Servings:
Serves 1 Servings
Ingredients
- 3 ounce chicken thighs and breast, cubed
- 1/4 cup tokyo scallion
- 2 tablespoon yakitori sauce (see below)
Yakitori sauce
- 3 ounce chicken thighs and breast, cubed
- 1/4 cup tokyo scallion
- 2 tablespoon yakitori sauce (see below)
- 2 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon ginger
Preparation
Baking Directions:
On a bamboo skewer, thread the chicken and Tokyo scallions.
Dip the skewers into the yakitori sauce to obtain a glaze, then season them with salt and pepper.
Cook the skewers on a robata grill to desired doneness, making sure to continue basting them with a small brush.
Serve the skewers with warm roasted vegetables and roasted sesame seeds.
Yakitori sauce:In a sauce pot, heat the sake, mirin and sugar.
Once the sugar has been diluted, add ginger and soy sauce.
Refrigerate the mixture and reserve for dipping.
