Chicken Yakitori

Ingredients

• 500 g Boneless, skinless chicken thighs (Cut into 2‑3 cm pieces)
• 3 c. à soupe Salty soy sauce (Preferably low‑sodium)
• 2 c. à soupe Mirin (sweet sake) or rice wine (Adds sweetness and acidity)
• 1 c. à soupe White sugar (To caramelize the sauce)
• 1 c. à café Fresh ginger (Finely grated)
• 1 c. à café Sesame oil (Strong aroma, add at the end of cooking)
• 1 c. à café Toasted sesame seeds (For finishing)
• 8 Bamboo skewers (Soak 30 min in water before use)
• 200 g White rice (Steamed, side dish)
• 100 g Button mushrooms (Cleaned and halved, optional for skewers)

Instructions

1. Prepare the ingredients

   Cut the chicken thighs into 2‑3 cm pieces, grate the ginger, measure the soy sauce, mirin, sugar and sesame oil. Soak the bamboo skewers in water for 30 minutes.

   Time: PT10M

2. Prepare the yakitori sauce

   In a bowl, combine soy sauce, mirin, sugar and grated ginger. Set aside.

   Time: PT3M

3. Marinate the chicken

   Pour half the sauce over the chicken, mix well, then let rest for 10 minutes at room temperature.

   Time: PT10M

4. Thread the skewers

   Thread the chicken pieces (and mushrooms if desired) onto the bamboo skewers, alternating if you wish.

   Time: PT4M

5. Heat the pan

   Place the pan on the gas stove, add 1 tsp sesame oil and heat over medium‑high heat (≈190°C).

   Time: PT2M

   Temperature: 190°C

6. Cook the skewers

   Place the skewers in the hot pan, brown them 2 minutes on each side, then add the remaining sauce. Reduce heat to medium, simmer for 3 minutes while basting regularly with the sauce.

   Time: PT5M

   Temperature: 190°C

7. Finishing

   Remove the skewers, sprinkle with toasted sesame seeds and serve immediately with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g