Yakitori as Japanese skewered chicken. For this recipe you grill or BBQ free range chicken breasts marinated in a home made yakitori sauce made sauce and serve it with steamed rice, salad and a miso soup.
30 Minutes. Classic Japanese at home.
2 x 180g free range chicken breasts
1 cup long grain rice
6 bamboo skewers
40g miso or 2 miso sachets
50g mixed leaf lettuce
1/2 tablespoon mirin
1/2 tablespoon sake
1/2 tablespoon sugar
1 tablespoon Japanese soy sauce
Make yakitori sauce and marinate chicken
In a small bowl whisk together the mirin, sake, sugar and Japanese soy sauce. Cut chicken into bite-sized pieces and combine with ¾ of the premix sauce (reserving the rest for the salad). Set aside.
Using absorption method, cook rice. Place the rice in a saucepan with 2 cups of water. Bring to the boil and simmer until the water has completely absorbed. Cover with a lid and remove from heat. Set aside for a minimum of 15 minutes.
Thread even portions of the chicken onto the skewers (2 per person). Heat a lightly oiled BBQ, grill or fry pan to a high heat and cook each skewer for 4 minutes on each side until chicken is golden.
Make salad & miso soup
While the chicken is cooking, fill a kettle with water and boil. Grate the carrot and combine in a bowl with mixed leaf and reserved sauce. Place each miso sachet in a cup and fill with boiled water. Stir to dissolve.
Plate rice with skewers, and salad. Serve with hot miso soup.
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