Yaki means broiled (grilled) and tori means chicken, but although Yakitori refers to all sorts of skewered foods, chicken remains among the most popular. These delicious morsels can make a meal with sides, or provide a snack for drinks, particularly sake.
Ingredients: (Makes 8)
- 500 g (1 lb 2 oz) large boneless chicken thighs, skinless
- 4 baby leeks or thick scallions (spring onions), white part only, cut into 4 pieces
For the sauce:
- 500 g (1 lb 2 oz) chicken wings, cut into pieces at the joints
- 375 ml (13 fl oz/1½ cups) mirin
- 250 ml (9 fl oz/1 cup) sake
- 375 ml (13 fl oz/1½ cups) shoyu (Japanese soy sauce)
- 55 g/2 oz/¼ cup caster (superfine) sugar
- 3 teaspoons kuzu starch rocks or arrowroot
Method:
Soak eight small bamboo skewers in water for 1 hour.
To make the sauce, preheat the broiler (grill) to high. Cook chicken wings, turning occasionally, for 15 minutes, or until dark golden and starting to blacken slightly. Remove and set aside. Pour the mirin and sake into a saucepan over high heat and bring to the boil. Add the shoyu and sugar and stir until the sugar has dissolved. Add the wings and bring liquid to the boil, then reduce to a simmer for 30 minutes. Remove the pan from the heat and allow to cool for 30 minutes. Strain the sauce (you can serve the wings as a snack). Pour a little of the sauce into a small dish and add the kuzu. Crush the rocks and stir into the sauce until dissolved, then return to the pan. Put the pan over high heat and stir until mixture boils and becomes thick and glossy. Remove from the heat and allow to cool before using.
Cut each chicken thigh into 12 even pieces. Starting with a piece of chicken, and alternating with the leek, thread three pieces of chicken and two pieces of leek onto each skewer.
Pour a little of the sauce into a dish for basting and reserve the rest for serving.
Heat the grill to high and cook the skewers, turning regularly, for 3-4 minutes, then baste with the sauce. Cook on each side for a further 1-2 minutes, basting again, until well glazed and the chicken is cooked through.
Serve with a drizzle of the sauce.
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