Known as yakitori, this mouthwatering appetizer is often served with pre-dinner drinks in Japan.
makes 12 skewers and 8 wing pieces
4 chicken thighs, skinned
4 spring onions, blanched and cut into short lengths
8 chicken wings
15 ml (1 tbsp) grated mooli, to serve (optional)
for the sauce
60 ml (4 tbsp) sake
75 ml (5 tbsp) dark soy sauce
30 ml (2 tbsp) tarnari sauce
45 ml (3 tbsp) sweet sherry
60 ml (4 tbsp) sugar
1. Bone the chicken thighs and cut the meat into large dice. Thread the spring onions and chicken on to 12 bamboo skewers.
2. To prepare the chicken wings, remove the tip at the first joint. Chop through the second joint, revealing the two narrow bones. Take hold of the bones with a clean cloth and pull, turning the meat around the bones inside out. Remove the smaller bone and set the meat aside.
3. Put all the sauce ingredients into a stainless steel or enamel saucepan and simmer until reduced by two-thirds. Set aside to cool.
4. Cook the skewers of chicken and the wings under a preheated grill/broiler without brushing on any oil. When juices begin to emerge from the chicken, baste liberally with the sauce. Cook the chicken on the skewers for a further 3 minutes and cook the wings for a further 5 minutes. Serve with grated mooli, if liked.
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