Yakitori

Method

Start by making the Yakitori sauce. In a saucepan, add the sake (or sherry), mirin (or sweetened white wine) and the soy sauce with the sugar and warm through until the sugar has dissolved

Slack the cornflour with a few teaspoons of water and add to pan. Keep the mixture moving over a gentle simmer until the sauce thickens. Cook for a further few minutes to reduce slightly so it’s sticky and then remove from the heat

Cut up the chicken into small bite sized cubes and also prepare whatever other ingredients you’ve chosen to go on the skewer between each piece of meat. If you’re using thigh meat, try and retain the skin as it’s wonderfully tasty when cooked

Start skewering the ingredients onto the skewers and then start glazing the chicken and other ingredients with the yakitori sauce using a pastry brush. You want to give them a good coating

You can cook these on a BBQ which gives it a great taste and colour or you can use the grill. Just be aware that these need to cook fairly slowly so be aware of the heat

Keep turning the yakitori regularly so they cook evenly and brush more yakitori sauce onto them after each turn

When cooked through, give them a final brush of the Yakitori sauce and serve