Chicken Yakitori from Masu: Fresh, contemporary, accessible Japanese for the home cook by Nic Watt
There are thousands of yakitori restaurants in Japan, some seating as few as six customers. They serve chicken thighs, hearts, gizzards, skin – almost every part of the chicken can be skewered and...
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Cooking tools:
- Skewer
- Grill
Ingredients
- 200 ml (7 fl oz) teriyaki sauce
- 1 spring onion, sliced into 2 cm (¾ in) lengths
- 2 skinned and boned chicken thighs, cut into bite-size pieces
- 1 teaspoon shichimi pepper
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