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Chicken Skewer

  • Chicken thigh 1.0 kg
  • Mirin (rice wine) 200.0 ml
  • Sake 100.0 ml
  • Soya sauce, standard 200.0 ml
  • Water 100.0 ml
  • Brown sugar 20.0 g
  • Spring onion


To serve

  • Black and white sesame seeds
  1. Chicken Skewer

    • Mix the mirin, sake, soy sauce, water and brown sugar and bring to a boil, reduce by half and let it cool down. Cut the chicken into small equal pieces and add into the liquid. Let it marinate for 3 hours.
    • Put the skewer together by starting with chicken, piece of spring onion, chicken, spring onion and finish with chicken.
  2. Sauce

    • Mix Hellmann’s Real Mayonnaise with yuzu juice and skin to taste
  3. To serve

    • Grill the chicken skewers and finish with spring onion, and some roasted white and black sesame seeds. Serve with the yuzu mayonnaise.