Chicken and shiitake skewers

Chicken and shiitake skewers

From
Izakaya
Makes
4
Photographer
Chris Chen

Ingredients

Quantity Ingredient
2 tablespoons japanese soy sauce
2 tablespoons mirin
2 teaspoons japanese rice vinegar
1/2 teaspoon japanese chilli oil
400g boneless, skinless chicken breast, cut into 3 cm pieces
4 bamboo skewers, soaked in water for 30 minutes
2 spring onions, cut into 4 cm lengths
8 small shiitake mushrooms, stems removed
1 tablespoon oil

Method

  1. Combine the soy sauce, mirin, vinegar and chilli oil in a bowl. Add the chicken, stir to combine and place in the fridge to marinate for 3–6 hours, stirring often.
  2. Remove the chicken from the marinade and thread onto the skewers, alternating with the spring onion and mushrooms, so that each skewer has similar quantities of each.
  3. Preheat the griller to high. Brush the skewers with the oil and grill for about 8 minutes, turning every 2 minutes, until golden.
Tags:
Izakaya
Japan
Japanese
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
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