Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 1/4 cup (60ml) sake

  3. 1/4 cup (60ml) Japanese soy sauce

  4. 2 tbs mirin (rice wine)

  5. 2 tbs caster sugar

  6. 6 chicken thigh fillets, cut into Ground white pepper, to season

  7. 2 green onions, trimmed, cut into 2cm pieces

  8. 6 fresh shiitake mushrooms, halved

  9. 2 tsp vegetable oil

  10. 1 green onion, extra, thinly sliced diagonally

Instructions Jump to Ingredients ↑

  1. Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.

  2. Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.

  3. Thread the chicken, green onion and mushrooms alternately onto the skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.

  4. Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.


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