Stickless yakitori

Ingredients

• 6 chicken cutlets, bone in and skin on
• 6 thick green spring onions, cut into 5 cm lengths
• salt, to season
• 1 tbsp vegetable oil
• shichimi togarashi (Japanese seven spice), to serve

Grilled chicken tare (makes extra)

• 200 ml soy sauce
• 100 ml sake
• 100 ml mirin
• 100 g sugar
• 1 garlic clove, unpeeled
• 3 slices ginger

Resting time: 5 minutes

Instructions

1. Heat a barbecue grill over high heat.
2. For the grilled chicken tare, remove the bones from the chicken cutlets, place the bones on the grill and cook, turning regularly until browned. Transfer the bones to a small saucepan, then add the soy sauce, sake, mirin, garlic and ginger. Bring to a simmer and cook for 10 minutes or until reduced and glossy. Strain out the solids and set aside.
3. Season the chicken cutlets and spring onions with salt and drizzle with a little oil. Grill the chicken for about 8 minutes, turning once or twice until the chicken is cooked to your liking. If you like, baste the chicken with a little sauce during the last 1 -2 minutes of cooking. Rest for 5 minutes. Grill the spring onions until lightly charred and tender.
4. To serve, thickly slice the chicken and transfer to a warm serving plate with the spring onions. Drizzle with a little tare and serve with the shichimi togarashi. Any remaining tare will keep refrigerated for a few weeks.

Photography by Kitti Gould.

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