Yakitori-Style Chicken Thigh and Shiitake Skewers
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Ingredients
- 600 g chicken thigh fillets, diced
- 200 g shiitake mushrooms
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake or dry sherry
- 2 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 539 kcal
- Protein
- 37.1 g
- Carbohydrate
- 76.2 g
- of which sugars
- 14 g
- Fat
- 7.6 g
- of which saturates
- 2 g
- Fibre
- 2.4 g
- Salt
- 2.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Thread the chicken and whole shiitake caps alternately onto 8 skewers, soaked in water first if wooden.
- 3
Mix the soy sauce, mirin, sake and caster sugar in a small pan and simmer for 5-6 minutes until syrupy enough to coat a spoon.
- 4
Heat a grill or griddle pan to high and cook the skewers for 10-12 minutes, turning often and basting with the glaze for the last few minutes, until the chicken has no pink remaining.
- 5
Brush with any remaining glaze and serve with the rice.
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