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Japanese Chicken Yakitori

Ingredients

20g (0.7 oz) fresh ginger
2 garlic cloves
600g (21 oz) chicken thigh
125ml sake
125ml mirin
125ml soy sauce
Salt
Shichimi togarashi
12 Skewers

Method

1. Remove the skin from the ginger and grate it finely.
2. Smash the garlic cloves with the side of your knife, causing the garlic to pop open.
3. Cut 600g (21 oz) chicken thighs into 2x2cm (0.8 x 0.8 inch) cubes.
4. Thread about 4-5 pieces of chicken onto a skewer and place them on a plate.
5. Place a small saucepan over medium heat.
6. Combine the sake, mirin, soy sauce, garlic cloves, and grated ginger in a saucepan and bring to a boil. Reduce the mixture by half and strain into a small bowl.
7. Place a frying pan with 1 tbsp olive oil on medium-high heat.
8. Place some chicken sticks in it and sprinkle them with some salt.
9. Brush the chicken with some sauce and fry the chicken until golden brown. Turn them around and brush this side also with the sauce.
10. Turn the chicken one more time, and brush the chicken also once more and place them on a plate.
11. Wipe the pan clean with some kitchen paper, and repeat with the rest of the chicken.
12. Place the yakitori on a nice plate and sprinkle with some Shichimi togarashi.
Enjoy!

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