Chicken Yakitori

It is no surprise to find readily-available sauces and marinades on the shelves on supermarkets. And Yakitori sauce is no exception. However, I will insist on making my own! The bottled mixtures are either too sweet and diluted. So concocting my own will be the best solution.

Ingredients (Make 12)
1kg chicken thigh fillets, trimmed and cut into 3cm pieces
1/2 cup Japanese soy sauce
1/4 cup mirin
1/4 cup castor sugar
1/4 cup chicken stock
2 tbsp white sesame seeds, lightly toasted
4 spring onions, trimmed and cut into 4cm lengths
8 asparagus, cut into 4cm lengths

Method
Soak 12 bamboo skewers in cold water for 15 mins.

Combine soy sauce, mirin, castor sugar and stock in a saucepan over medium-high heat. Bring to boil and reduce to medium heat. Simmer for 5 mins or until sauce has thickened. Allow to cool completely and mix in sesame seeds.

Thread chicken, spring onions and asparagus onto skewers. Place onto a plate and brush with sauce.

Preheat a grill pan on medium-high heat. Grill skewers, basting with sauce for approx. 6-8 mins or until cooked through.

Serve warm with rice and Japanese pickles.