With more flavour than you can shake a stick at, this shishito recipe offers a little taste of Japan (plus a secret kick in one out of ten chillies).
Serves 6 as a nibble / makes 10 small skewers
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
- ¼ cup Japanese soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon caster sugar
- 2 cloves garlic, crushed
- 1 teaspoon grated fresh ginger
- 500 g boneless chicken thighs, cut into 2 cm pieces
- 20 Wicked Hots Shishito Chillies
- 1 tablespoon vegetable oil
- 1 tablespoon toasted sesame seeds
Method:
- Combine the soy sauce, rice wine vinegar, caster sugar, garlic and ginger in a small saucepan. Bring to a simmer then cook, stirring occasionally for 2-3 minutes until sauce thickens slightly. Remove from the heat and set aside to cool.
- Thread the chicken and shishitos onto soaked bamboo skewers. Brush with some of the sauce.
- Heat a chargrill pan or barbecue to medium and lightly brush with oil. Cook the skewers, turning once and basting with the remaining sauce, for 8-10 minutes. The chicken should be dark golden and caramelised and cooked through.
- Place yakitori onto a serving platter, sprinkle with the sesame seeds and serve as a nibble.