Ingredients
-
500g boneless skinless chicken thighscut into bite-sized pieces
-
8 bamboo skewerssoaked in water
-
60ml soy sauce
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30ml mirin
-
30ml sake
-
1 tbsp brown sugar
-
2 spring onionscut into 3 cm pieces
-
vegetable oilfor brushing
Directions
Juicy Japanese-style chicken skewers marinated in a sweet soy glaze and grilled to perfection. Basted as they cook for a glossy, caramelised finish.
Ingredients
| 500g boneless skinless chicken thighs | |
| 8 bamboo skewers | |
| 60ml soy sauce | |
| 30ml mirin | |
| 30ml sake | |
| 1 tbsp brown sugar | |
| 2 spring onions | |
| vegetable oil |
Steps
|
1
|
In a bowl, whisk together soy sauce, mirin, sake and brown sugar. Add the chicken and mix to coat. Cover and marinate in the fridge for at least 30 minutes. |
|
2
|
Thread the marinated chicken and spring onion alternately onto the soaked skewers. Reserve the remaining marinade. |
|
3
|
Attach the grill plate to the Panasonic Multi-Cooker. Press the BBQ button and press Start to preheat. |
|
4
|
Lightly brush the skewers with vegetable oil and place on the grill plate. Cook for 10-12 minutes, turning occasionally. |
|
5
|
Baste the skewers with the reserved marinade during the final 5 minutes, turning and brushing to build a glossy, caramelised finish. |
|
6
|
Serve immediately with extra spring onion or a sprinkle of sesame seeds, if desired. |
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