Yakitori

Ingredients

• 1 1/2 lbchicken thighs, skinless and boneless, cut into squares
• 6spring onions, cut into short lengths
• 3/8 cupsoy sauce
• 3/8 cupmirin
• 2 tbspcaster sugar
• 1/2 ozginger, sliced
• 2 clovegarlic, crushed
• 1 tspshichimi togarashi, to serve

Method

1. 1

   Simmer the soy sauce, mirin, sugar, sliced ginger and crushed garlic in a small pan until the mixture has reduced by about half and coats the back of a spoon. Strain it.

2. 2

   Soak wooden skewers in water, then thread the chicken and spring onion alternately, pushing the pieces close together.

3. 3

   Cook the skewers over a hot barbecue or under a very hot grill, turning them, until the chicken is coloured and nearly cooked through — with no glaze on them at all yet.

4. 4

   Now brush with the tare, return them to the heat for thirty seconds, turn, and brush again. Repeat three or four times until they are dark and lacquered.

5. 5

   Pile the skewers onto a warm plate and offer shichimi togarashi alongside for people to add themselves.