Chicken skewers with tare

Name: Chicken skewers with tare
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: For the tare: 100 ml UMAMI Soy sauce, 100 ml UMAMI Hon Mirin, 50 ml UMAMI Cooking sake, 1 tbsp sugar; 600 g boneless chicken thighs; 4 large spring onions; Bamboo skewers, soaked in water for 30 minutes

Yakitori from Japan’s grills: chicken and spring onion glazed with a tare of soy sauce, Hon Mirin and sake.

Type: Recipe · Meat
Prep: 30 min
Cooking: 25 min
Serves: 4 people

Glazed chicken skewers with sesame on black slate

Ingredients

For the tare: 100 ml UMAMI Soy sauce, 100 ml UMAMI Hon Mirin, 50 ml UMAMI Cooking sake, 1 tbsp sugar
600 g boneless chicken thighs
4 large spring onions
Bamboo skewers, soaked in water for 30 minutes

Method

01
Tare: in a small pan, bring the soy sauce, Hon Mirin, sake and sugar to the boil. Simmer for 10 minutes, until reduced by about a third. Leave to cool: it will thicken further.
02
Cut the chicken into 3 cm cubes and the white part of the spring onions into 3 cm lengths.
03
Thread the chicken and spring onion alternately onto the skewers.
04
Cook on a very hot grill or under the oven grill for 8–10 minutes, turning often.
05
In the last 3 minutes, brush with the tare two or three times, letting it caramelise. Serve with the remaining tare.