• 31 Mar - 06 Apr, 2018
  • Mag The Weekly
  • Cookery


· 2/3 cup soy sauce

· 2tbsp mirin sauce

· 2tbsp rice vinegar

· 2/3 cup light brown sugar

· 1tsp ginger, minced

· 1 clove garlic, minced

· 5tsp cornstarch

· 2lb. chicken thighs, boneless, skinless, cut into 1” by 1¼” pieces

· 8 bamboo skewers, soaked in water for 30 minutes, or metal skewers

· Salt and black pepper to taste

· 2tbsp vegetable oil

· 1tsp sesame seeds


In a medium-size pot, whisk together soy sauce, half cup water, mirin, rice vinegar, sugar, ginger, garlic and cornstarch. Bring mixture to a boil, constantly whisk until sauce is slightly thickened, for about a minute. Transfer one cup of the sauce to a bowl to use for basting the chicken. Thread cut pieces of chicken on skewers. Season with salt and pepper on both sides. Drizzle both sides of skewers with a small amount of oil to prevent sticking when cooking. Preheat grill over medium-high heat. Clean the grill, then use a paper towel dipped in oil to grease it. Once the grill is hot, add the skewers and cook for about four minutes. Flip over and baste the cooked side with the sauce. Cook for another four minutes then flip skewer over, baste with sauce and cook for two minutes covered. Flip skewer over again, baste and cook for two minutes covered. Repeat flipping, basting and covered cooking for two additional times, 16 minutes in total. Sprinkle chicken yakitori skewers with sesame seeds and serve immediately with sauce.