Yokitori goes particularly well with warm sake.
TO DRINK: Warm sake, of course! If you prefer wine, try Constantia Uitsig Chardonnay Unwooded 2007.
Japanese yokitori (grilled chicken skewers)
- 6 boneless chicken thighs, skin on
- 100ml soy sauce
- 20ml (4 tsp) mirin (see Cook’s Tip above right)
- 30ml (2 tbsp) sake (see Cook’s Tip above right)
- 60ml (¼ cup) sugar
- ground red pepper, to serve
Cut the chicken into cubes, making sure that you keep the skin on.
Put the remaining ingredients in a wok and cook over a medium heat until the sugar has dissolved.
Stir the chicken pieces into the warm sugar mixture and let it stand for about 30 minutes.
Thread a few pieces of chicken onto a wooden skewer and continue until all the chicken is used.
Heat a griddle pan to hot and grill the skewers until cooked for a few minutes on each side. Baste the chicken with the marinade while cooking. Serve while still hot with red pepper.