There are certain flavour combinations that simply take off in popularity and become ubiquitous in representing a culture or geographical region. Deservedly, we feel, the following marinade achieved this, and in doing so, it will hopefully make you want to explore those deliciously bright and colourful Asian flavours.
Yakitori literally translates into Grilled Bird from Japanese. This simple and universal technique of roasting a bird has a place in our hearts. As homage to those who roast chicken this way, we wanted to ensure that we had our version in our Recipes for your enjoyment.
We know chicken, and we know it well, and we are confident that this can find a special spot in your repertoire too.
Yield: 8 Servings
- 250ml soy sauce
- 250ml mirin sweet cooking wine
- 25g sugar
- 10g ginger, peeled and finely chopped
- 15g garlic, finely chopped
- 1g chili flake, dried (optional)
- 4 W.S.B chicken breasts, boneless (skin removed is optional)
- 10g cornstarch
- 50g green onion, sliced
- 15g sesame seed
- Combine the soy sauce, mirin, sugar, ginger, garlic and chili flake. Reserve 250ml of the mixture.
- Marinate chicken for at least 30 minutes.
- Grill chicken over hot charcoal or wood until fully cooked. Brush the chicken with the sauce mixture regularly.
- For the sauce, combine 60ml of the reserved soy sauce mixture with the cornstarch.
- Bring the remainder of the mixture to a boil in a small saucepan and stir in the cornstarch slurry. Stirring constantly, continue boiling until the sauce thickens. Cook out for 1 minute and then add green onion.
- Serve with white rice and garnish with sesame seed and sriracha if desired.