Izakaya Style Yakitori

Name: Izakaya Style Yakitori
Yield: 10
Ingredients: 1.0kg Chicken thigh, diced into equal pieces; 200.0ml Mirin (rice wine); 100.0ml Sake; 200.0ml Soya sauce, standard; 20.0g Brown sugar; 0.0n/a Spring onions; 120.0g HELLMANN'S Real Mayonnaise Gluten Free 2.4kg; 0.0n/a Yuzu (or lemon) juice; 0.0n/a Yuzu peel; 0.0n/a Spring onions, thinly sliced, extra to garnish; 0.0n/a Sesame seeds, black & white, toasted to garnish

A classic Japanese bar, or izakaya, snack that will be a sure hit with the punters! This yakitori recipe features grilled chicken skewers glazed in a savoury, caramelised sauce that is served with a zesty yuzu mayo.

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What you need

Chicken thigh, diced into equal pieces 1.0 kg
Mirin (rice wine) 200.0 ml
Sake 100.0 ml
Soya sauce, standard 200.0 ml
Brown sugar 20.0 g
Spring onions
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg 120.0 g
HELLMANN'S Real Mayonnaise Gluten Free 2.4kg
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Yuzu (or lemon) juice
Yuzu peel
Spring onions, thinly sliced, extra to garnish
Sesame seeds, black & white, toasted to garnish

Poultry

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Yakitori
- Combine the mirin, sake, soy sauce, and brown sugar with 100 ml of water.
- Bring to a boil, reduce by half, and allow to cool.
- Add the bite-sized chicken pieces to the liquid. Marinate for 3 hours.
- Cut the spring onions into 2 cm lengths.
- Put the skewer together by alternating a chicken piece and a spring onion piece.
Yuzu Mayo
- Mix HELLMANN'S Real Mayonnaise with yuzu juice and peel.
To Cook & Serve
- Grill the chicken skewers.
- Garnish with extra spring onions and mixed sesame seeds.
- Serve with yuzu mayo for dipping on the side.