Yakitori Skewers

Glistening, sticky lacquered chicken skewers. The meat stays tender under a caramelized crust, paired with the crunch of charred green onions.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 331
• Protein: 18 g
• Carbs: 19 g
• Fat: 20 g

Ingredients

• 400 g Chicken leg ( boneless and cubed )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( white parts cut into segments )
• 100 ml soy sauce
• 100 ml mirin
• 50 ml rice wine
• 2 tbsp White sugar
• 1 tbsp Sunflower oil
• 1 tsp Shichimi Togarashi ( for sprinkling )

Instructions

1. Cutting

   Cut the chicken into regular 3 cm cubes. Cut the whites of the spring onions into sections of the same size.

2. Sauce reduction

   Mix the soy sauce, mirin, rice wine, and sugar in a saucepan. Reduce over medium heat until the sauce coats the back of a spoon and becomes syrupy.

3. Assembly

   Thread a piece of chicken and a section of onion alternately onto wooden skewers previously soaked in water.

4. Cooking and glazing

   Heat a pan with oil. Sear the skewers over high heat. When browned, brush generously with the sauce. The sauce should bead and caramelize without burning. Sprinkle with shichimi togarashi just before serving.

Chef's tips

• Soak your wooden skewers in water for 30 minutes before cooking to prevent them from burning.
• Use chicken thighs instead of breast; the fat allows for better caramelization without drying out the meat.

Storage

Consume immediately after cooking to maintain the contrast between the hot glaze and the juicy meat.