In fact, we got decent marks on four separate dishes in total! I’ll feature three instalments on this blog covering the Yakitori starters, then the Wasabi Shoyu Salmon and finally the Grilled Miso Asian Eggplant. Heather can write about her fantastic Japanese cheesecake another time on her own blog!!!
So lets talk 焼き鳥 for a moment…sorry, that says Yakitori, which literally means grilled chicken. The best part of this recipe was definitely the sauce. I’ve been asked by my 16 year old to do this one again…for sure!
You’ll need the following to make great Yakitori:
20 bamboo skewers (soaked in water for a few hours)
1 kg of boneless dark chicken meat (I actually deboned 12 chicken legs which was dumb – go for chicken thighs if you can find them. In a jam, use chicken breast but the flavour is better with dark meat!)
1/2 kg of slender young leeks
1/2 cup Shoyu (Chinese light soy will work as a substitute)
1/2 cup of Sake
1/2 cup of Mirin (a sweet rice wine)
3 tbsp white sugar
3 slices of old ginger, peeled and sliced
3 cloves of garlic, peeled and smashed
3 spring onions, trimmed and chopped
A good sprinkle of Lowry’s Seasoned Salt
Get your meat ready by either de-boning chicken legs like I did or simply cutting the dark meat into 2 inches in length and about 1/2 inch wide and thick. Set the chicken aside, cover with cling film and chuck it in the fridge. If you go the way I did, your chicken will have a really rustic look, uneven but damn tasty!
Prepare your leeks by discarding the leafy green part at the end and cut your ends. Now carefully slice the leek in half and then again into 2 inch pieces. What you’ll do is alternate chicken and leek on the skewers when you’re ready to get going.