This is a great dish with a really unique, Japanese-BBQ style of sauce.
Really easy to prepare served with rice.
Remember to soak the bamboo skewers in water for 15 minutes before threading the meat.
¼ cup sake
¼ cup Japanese soy sauce
2 tbsp mirin (rice wine)
2 tbsp caster sugar
6 chicken thigh fillets, cut into 2cm pieces
Ground white pepper to taste
2 green onions (spring onion), trimmed, cut into 2cm pieces
6 fresh shiitake mushrooms, halved
2 tsp vegetable oil
1 green onion, extra, thinly sliced diagonally
- 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 the sauce thickens slightly. Remove from heat and set aside to cool.
- Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
- Thread chicken, green onion and mushrooms alternately onto the skewers. Heat the oil in a large frying pan over a medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
- Transfer to a platter and spring with extra green onion. Serve immediately with the remaining sauce.