in Japan, particularly in the summer around festivals – you can smell the thick sweet smell of the sauce used on many Japanese foods. It is particularly good on ‘yakitori’ or grilled chicken skewers, a type of street food.
4 boned chicken thighs (skin on or off), cut into 1.5cm pieces
3 or 4 large spring onions or small leeks
175ml soy sauce
2 tsp cornflour or arrowroot
25g caster sugar
Ideally cooked on a charcoal grill but can equally be cooked under a grill on a high setting.
Soak bamboo skewers in water for an hour.
Heat mirin, sake and soy sauce in a pan, add sugar stirring to dissolve – bring to a boil then simmer for 30 minutes. Allow to cool for 30 minutes. Take a couple of spoonfuls of the sauce into a small bowl or saucer, mix in cornflower. Return the pan to heat, adding the cornflour mix, stir well until sauce becomes thicker and glossy. Pour half into a bowl.
Thread chicken pieces and spring onion alternately onto skewers, 3 pieces chicken, 2 spring onion per skewer. Brush the skewers with the remaining sauce and place under the grill for approximately 5 minutes, turning and basting with the sauce until golden brown, even a little charred in places.
Serve immediately with a drizzle of the reserved sauce.
Approximate cost £6.60