Events and Celebrations

Yakiton Chicken Skewers

prep 15 mins, plus marinating cook 4—6 mins
  • 3 tablespoons Japanese soy sauce
  • 1½ tablespoons sake or dry sherry
  • 1 tablespoon caster sugar
  • 300 g (10 oz) skinless chicken thigh fillets, cut lengthways into 1 cm (½ inch) strips
  • 75 g (3 oz) Mayonnaise (see page 158)
  • 1 teaspoon wasabi paste

Combine the soy sauce, sake and sugar in a small saucepan and heat gently to dissolve the sugar. Leave to cool completely. Place the chicken in a shallow dish, add the marinade and leave to marinate for at least 1 hour.

Soak 8 bamboo skewers in cold water for 30 minutes. Mix the mayonnaise and wasabi paste together in a bowl, then cover and set aside until required.

Thread the chicken on to the skewers and cook on a hot barbecue for 2—3 minutes on each side until cooked through. Serve with the wasabi mayonnaise for dipping.

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