Gomaso Coated Chicken Yakatori

Gomaso Coated Chicken Yakatori

Prep Time
30 Minutes
Cook Time
15 Minutes
  • 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


  • 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.