Yakitori Chicken Skewer Rice Bowl

Ingredients

• 600 g boneless chicken thighs
• 320 g Japanese short-grain rice
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp sake or dry sherry
• 2 tsp caster sugar
• 6 spring onions
• 15 g sesame seeds

Method

1. 1

   Soak 8 wooden skewers in water for 10 minutes. Cook the rice according to packet instructions.

2. 2

   Make the yakitori glaze by combining the soy sauce, mirin, sake, and sugar in a small saucepan. Simmer over medium heat for 5 minutes until slightly thickened.

3. 3

   Cut the chicken thighs into bite-sized pieces and thread onto skewers, alternating with 3cm pieces of spring onion.

4. 4

   Cook the skewers under a hot grill or on a griddle pan for 10-12 minutes, turning and basting with the glaze every few minutes until sticky and charred at the edges.

5. 5

   Serve the skewers over rice, drizzle with any remaining glaze, and scatter with sesame seeds.