Yakitori Chicken with Teriyaki Rice
Ingredients
- 600g boneless skinless chicken thighs
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sake
- 2 tbsp light brown sugar
- 1 teaspoon sesame seeds (optional)
- Tilda Japanese Teriyaki Limited Edition rice
Preparation
Soak bamboo sticks in cold water for 30 minutes, then thread the chicken pieces onto the skewers and set aside.
Put the remaining ingredients in a small pan and simmer on low for 8 minutes to make the glaze.
Turn the grill on high and place the chicken skewers on a pan with a grill rack. Put the chicken under the grill for a minute, then turn the skewers and cook the other side for a minute. Now brush this side with the glaze, place under the grill for another minute, then turn the skewers, and baste the other side and then back under the grill for a minute.
Repeat the baste and grill process three times, rest for a few minutes, then serve with Tilda Japanese Teriyaki Limited Edition rice.
Tips
No marination is needed for the chicken.
Prepare the Tilda rice by microwaving or stir-frying it in 2 minutes or less.
