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A remarkable smooth popular eastern road meals that you may make simply as exact at domestic!
Ingredients
- 1/2 cup Soy Sauce
- 1/4 cup Sake
- 1/4 cup Mirin
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 clove garlic , smashed with the back of your knife
- 8 large shallots/spring onions (scallions), cut into 2-inch length pieces (whiter ends only. Reserve the darker green parts for final garnish).
- 500 g |17oz skinless and boneless chicken thigh fillets , diced into 1-inch cubes
- 8 wooden skewers
Instructions
Soak skewers in cold water for half-hour.
- even as skewers are soaking, integrate soy sauce, sake, mirin, sugar, water and garlic in a small saucepan over medium-high warmness. deliver to the boil; lessen heat right down to low, and simmer uncovered for 10-15 mins or till sauce has reduced and thickened (preserve your eye at the sauce as it is able to over flow once thickened). as soon as thickened, do away with from the heat and allow to cool to room temperature. take away the garlic clove with a small spoon. Reserve 1/four of the sauce for final dipping. *See Notes
- Thread bird cubes and onion pieces alternately onto skewers; brush over with sauce. Preheat grill on high heat until warm. area skewers on your grill, glazing with sauce again simply before turning (after about three-four mins). Glaze the other facet with sauce once became, and once more earlier than casting off off the heat.
- Serve with rice and reserved dipping sauce. Garnish with the greater shallots/scallions, thinly sliced.
