wok from home season two | episode #12 | yakitori + kushiyaki

this saturday is the first official day of summer so we thought we’d share the recipe to the ultimate summer sides - yakitori + kushiyaki. yakitori means grilled chicken + is often shared as a snack on the streets of japan, hand in hand with a beer. we’re sharing our new teriyaki chicken yakitori recipe along with our legendary prawn kushiyaki (kushiyaki refers to the japanese technique for serving meat or vegetables on a skewer) and an off the menu vegan recipe using king oyster mushrooms. these simple sticks of goodness are the perfect bbq dish + as steve demonstrates, go great with an ice-cold asahi
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chicken yakitori
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4x chicken thigh
Salt + pepper to season
1x spring onion chopped
1x handful of coriander
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teriyaki sauce
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4 tbsp light soy sauce
110g sugar
1 tbsp dark soy sauce
2 tbsp sake
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prawn kushiyaki
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30 x king prawns
½ lime
1tbsp caster sugar
Salt + pepper to season
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spicy vinegar
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50g caster sugar
2 tbsp water
5 tbsp malt vinegar
5 tbsp light soy sauce
pinch of sea salt
½ red chilli
3 coriander sprigs
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mushroom kushiyaki (vg)
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4x king oyster mushrooms
Salt + pepper to season
4 tbsp vegan mushroom oyster sauce
2tbsp sriracha
1 tbsp water