• 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)

    Serves: 20
    Cooking Time: 1 hour


    • 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.