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Yakitori
boneless, skinless chicken thighs, cut into
bite-sized pieces
Japanese leek, leek, or green onion
4 tablespoons Soya
sauce
1 teaspoon Mirin* or sake*
3 tablespoons Sugar
1 teaspoon
Honey or maple syrup
1 teaspoon water
small wooden spears
Heat
soya sauce, sugar, honey, mirin, and water until combined.
Remove from
heat.
Add chicken to sauce and let stand for 510 minutes.
Cut leeks into
small chunks.
Spear three or four pieces of chicken and some of the leeks
onto each wooden spear.
Grill or bake (400F) until done.
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