Yakitori (焼き鳥) (Grilled chicken)

Chicken;

• 500 g chicken thighs

• 100 ml Hinode Ryorishu

• a pinch of salt & pepper

• 2 Negi / Japanese long onions (cut into 3 cm pieces)

• 1 tbsp vegetable oil

Yakitori sauce;

• 1 tbsp soy sauce

• 1 tbsp Hinode Hon Mirin

• 1 tbsp Hinode Ryorishu

• 1 tsp brown sugar

  
  

  

  
  

Step 1

Cut the chicken into bite-sized pieces.

Step 2

Combine the chicken with 100 ml of Hinode Ryorishu, salt, and pepper in a bowl, and marinate for 10 minutes.

Step 3

Thread the chicken and negi onto bamboo skewers.

Step 4

Heat oil in a frying pan, arrange the chicken, cover with the lid, and steam-fry over medium-low heat for about 3 minutes.

Step 5

Remove the lid, flip the chicken, and cook over medium heat until fully cooked and browned on both sides. Then, divide the yakitori into two portions: season one with salt and pepper, and the other will be tossed with yakitori sauce in step 6.

Step 6

Simmer the Yakitori sauce ingredients in the frying pan until thickened. Toss the remaining portion of cooked chicken in the thickened sauce to coat.