Chicken Yakitori –

Ingredients

• 100ml mirin
• 100ml dark soy sauce
• 50ml sake
• 3 tbsp granulated sugar
• 600g skinless, boned, chicken thighs, cut into 3cm cubes
• 1 bunch spring onions, sliced into 3cm lengths
• Salt, as desired
• 2 tbsp rapeseed oil
• 1 tbsp toasted sesame seeds
• 6 bamboo skewers, soaked
• 1 spring onion, finely sliced, to garnish
• 3fl. oz mirin
• 3fl. oz dark soy sauce
• 1fl. oz sake
• 21oz skinless, boned, chicken thighs, cut into 3cm cubes
• Step 1 In a small saucepan, add mirin , soy sauce, sake, and sugar over medium heat . St ir until the sugar dissolves then s immer for about 10 -15 minutes until the mixture starts to thicken.
• Step 2 T hread chicken and spring onion s onto the so aked ske wers then b rush skewers with rapeseed oil.
• Step 3 To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
• Step 4 While holding the smokebox lid open, use the pellet scoop to pour pellets into the smokebox until filled to the top. Then close smoke box lid.​
• Step 5 Turn dial to GRILL , p ress WOODFIRE FLAVOUR , s et temperature to HI , and set time to 10 minutes. Select START/STOP to begin preheating ( IGN and preheating will take approx. 9 minutes).
• Step 6 When unit beeps to signify it is preheated and “ ADD FOOD ” is displayed, open lid and add skewers to grill. Close lid to begin cooking.
• Step 7 When unit beeps and the display reads FLIP, open lid and use silicone-tipped tongs to turn skewers. Close lid to continue cooking.
• Step 9 When cooking is complete, open lid and remove the skewers . Baste with more tare and g arnish with spring onion and sesame seeds. S erve hot with remaining tare , rice and vegetables.