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Japanese chicken yakitori

Ingredients

  • 1/2 cup reduced-salt soy sauce
  • 1/4 cup Campbell's Real Stock Chicken
  • 1/4 cup mirin
  • 1/4 cup caster sugar
  • 1kg chicken thigh fillets, trimmed, cut into 3cm pieces
  • 8 green onions, trimmed, cut into 4cm lengths
  • steamed SunRice Brown Medium Grain Rice, to serve

Method

  • Step 1 - Soak skewers in cold water for 15 minutes. Drain.
  • Step 2 - Meanwhile, combine soy sauce, stock, mirin and sugar in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until sauce has reduced and thickened slightly. Allow to cool completely.
  • Step 3 - Thread chicken and onions onto skewers. Place onto a plate. Brush with sauce.
  • Step 4 - Preheat grill on medium-high heat until hot. Grill skewers, basting with sauce, for 6 to 8 minutes or until cooked through. Serve with rice.

Recipe Ingredient

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