For company
Yakitori
Charcoal-grilled chicken skewers lacquered in tare — the most popular of all Japanese grilled dishes, and rightly so.
Intensely amazing. Soak your skewers first, or you will spend the evening putting out small fires.
Method
- 01
Simmer the soy, mirin, sake, sugar, garlic and ginger for 15–20 minutes until reduced by a third and syrupy. Strain.
- 02
Thread the chicken onto the soaked skewers, alternating with spring onion.
- 03
Grill over hot charcoal (or a very hot ridged pan) for 3 minutes, turning, before you go near the sauce — the sugar burns.
- 04
Now start basting: brush with tare, turn, brush again, building three or four glazed layers over the next 4–5 minutes.
- 05
The chicken should be cooked through with charred, sticky edges.
- 06
Finish with shichimi togarashi and sesame and serve straight off the grill with the extra tare for dipping.
Keep cooking
