Mushroom & Chicken Yakitori

Ingredients

• 1/4  cup dark soy sauce
• 2 tbs mirin
• 1 tbs finely grated ginger
• 2 tbs caster sugar
• Pinch ground white pepper
• 2 tbs sake or sweet sherry (optional)
• 500g chicken thigh fillets, trimmed, cut into pieces
• 400g button mushrooms
• 1 bunch green onions, cut into 3cm lengths
• Sesame cabbage salad & steamed rice, to serve

Method

1. Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.
2. Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.
3. Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.
4. Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.
5. Serve with cabbage salad and/or rice.