Gomaso Coated Chicken Yakatori
Ingredients
For the Chicken Skeweres
450 grams chicken thighs, sliced
1 tablespoon light soy
1 tablespoon vegetable oil
1 teaspoon mirin
4 spring onions, sliced to approx. 1 inch pieces
wooden skewers, soaked in water for at least an hour
For the Glaze
50 millilitres (2 fluid ounce) water
50 millilitres (2 fluid ounce) soy sauce
75 grams (3 ounce) dark molasses sugar
1 tablespoon mirin
3 tablespoons Shaoxing rice wine OR sherry
1 tablespoon rice wine vinegar
1/4 teaspoon sansho pepper, plus extra to finish
1 teaspoon cornflour
COOKING INSTRUCTIONS
- 1 Place sliced chicken in a bowl, add soy, oil and mirin and toss to coat, thread chicken onto skewers alternating with the spring onion.
- 2 For the glaze combine all ingredients in a sauce pan and heat through until thickened enough to lightly coat the back of a spoon, set aside.
- 3 Grill over a medium heat turning regularly until cooked through. Brush with the glaze all over and heat for a few seconds for glaze to caramelise. Sprinkle lightly with extra sansho pepper and either of the Gomasio blends then serve.