Negima yakitori

This is a popular Japanese yakitori dish. There it is made with a vegetable called negi, a kind of Japanese long onion. Here, fat spring onions are the things to use. Togarashi is a hot, citrussy Japanese spice blend. Waitrose now sell an own-label version, or you can easily get it online. If you’re using wooden skewers, soak them in water for 30 minutes so that they don’t burn.
Portions:4
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Ingredients

FOR THE YAKITORI SAUCE

  • 250 ml 9fl oz soy sauce
  • 125 ml 4fl oz sake or dry sherry
  • 125 ml 4fl oz mirin
  • 3 tbsp soft light brown sugar
  • 4 garlic cloves crushed
  • 3 cm 1¼in root ginger, peeled and grated

FOR THE SKEWERS

  • 900 g 2lb skinless boneless chicken thighs
  • 16 spring onions
  • salt and pepper
  • flavourless vegetable oil optional
  • togarashi and sesame seeds to sprinkle

Instructions

  • Put all the ingredients for the sauce into a saucepan and gently bring to the boil, stirring a little to help the sugar dissolve.
  • Reduce the heat and simmer for eight to 10 minutes.
  • The mixture should look syrupy and will thicken more as it cools.
  • Leave to cool.
  • Cut the chicken with the grain into 5 x 2cm (2 x ¾in) slices.
  • Remove the softer green bits from the spring onions and trim the tufty base.
  • You need the small bulb and the firmer bits of green for this.
  • Cut the spring onions into 6cm (2½in) lengths.
  • Fold each piece of chicken in half and thread on to wooden or metal skewers, alternating with a piece of spring onion.
  • When they are ready, gently press with the heel of your hand to compact the chicken and neaten the whole skewer.
  • If cooking on a barbecue, just season the skewers.
  • If cooking on a griddle pan, heat until it’s really hot, brush the skewers with oil, then sprinkle with salt.
  • Cook, turning every minute or so, for about seven minutes.
  • Move them around so they cook evenly and adjust the heat as needed.
  • Now brush the skewers with the sauce and cook for another two or three minutes, turning the skewers every 30 seconds or so and brushing them with sauce.
  • You need to control the heat so the sauce doesn’t burn (though a bit of caramelization is good) and the chicken cooks through (check for doneness by cutting into a larger piece).
  • When the chicken is cooked, brush with more teriyaki and sprinkle with togarashi and sesame seeds.
  • Serve with boiled rice, or just salad (the vegetable bit of the Japanese salad is good).
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Course Chicken
Cuisine Japanese