Gomaso Coated Chicken Yakatori

Name: gomaso coated chicken yakatori recipe | Schwartz
Prep time: 30 min
Cook time: 15 min
Yield: 4
Ingredients: 1; For the Chicken Skeweres; 450 g chicken thighs, sliced; 1 tbsp light soy; 1 tbsp vegetable oil; 1 tsp mirin; 4 spring onions, sliced to approx. 1 inch pieces; wooden skewers, soaked in water for at least an hour; For the Glaze; 50 ml (2 fl oz) water; 50 ml (2 fl oz) soy sauce; 75 g (3 oz) dark molasses sugar; 1 tbsp mirin; 3 tbsp Shaoxing rice wine OR sherry; 1 tbsp rice wine vinegar; 1/4 tsp sansho pepper, plus extra to finish; 1 tsp cornflour

Gomaso Coated Chicken Yakatori

Prep Time

30 Minutes

Cook Time

15 Minutes

Ingredients

16

Servings

4

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

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.