Yakitori

Ingredients for 2 servings:

• 500 g chicken breast fillet(s)
• 6 tbsp sugar
• 6 tbsp mirin
• 6 tbsp sake
• 6 tbsp soy sauce
• 2 tbsp oil (peanut oil)
• 15 g ginger
• 4 garlic cloves
• some spring onions
• 1 handful of sesame seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Japanese chicken skewers

Soak the wooden skewers in water for 20 minutes to prevent them from burning while grilling. If you’re making yakitori in a grill pan, this isn’t necessary. Wash the chicken fillet, dry it, and cut it into approximately 3 cm cubes. Cut the spring onions into approximately 10 cm pieces, including the green parts. Finely chop the garlic cloves and ginger and place them in a blender with the sugar, mirin, sake, soy sauce, and peanut oil. Blend thoroughly with an immersion blender until no pieces remain. Then mix the sauce with the chicken and marinate for at least 30 minutes. Bend the spring onions a few times so they’re as long as the chicken pieces and thread them alternately onto the skewers. Heat the remaining marinade in a pot until it becomes a thick paste; this will reduce the taste of the ginger. Place the skewers on the hot grill pan and sear them all over. Then cook over medium heat for about 5 minutes, turning frequently, and brushing with the marinade. The sugar should then create a nice glaze. Finally, sprinkle some sesame seeds over the meat, and it’s done. Tip: Also delicious with pork.