Chicken and Vegetable Yakitori

Yakitori refers to grilled (yaki) bird (tori) and is a street food favorite of the Japanese. It’s a popular dish and many Japanese on their way home from work grab a yakitori and a beer from the vendors selling them. Shiitake mushrooms are now one of the most popular sources of protein in Japan and have been used medicinally by the Chinese for more than 6,000 years. For more health benefits of the shiitake, click here.

Serves 8
recipe from Good Taste magazine

16 bamboo skewers (soaked in water for 1 hour)
80ml (1/3 cup) soy sauce
80ml (1/3 cup) mirin (rice wine)
55g (1/4 cup) caster sugar
1 tablespoon rice wine vinegar
2 teaspoons freshly grated ginger
1.3kg chicken thigh fillets, fat trimmed and cut into 3cm pieces
2 medium red bell peppers, halved, deseeded and cut into 3cm pieces
8 shallots (pale section only), cut into 4cm lengths
10 (about 100g) fresh shiitake mushrooms
3 slender eggplant, cut into 2cm thick slices

Combine soy sauce, mirin, sugar, vinegar and ginger in a bowl and stir until sugar dissolves. Reserve half the soy sauce mixture. Add chicken to the remaining soy sauce mixture and stir to combine. Cover with plastic wrap and place in fridge for 4 hours to marinate. Drain chicken. Thread the chicken, bell pepper, shallot, mushrooms and eggplant onto the skewers. Preheat a barbecue grill or chargrill on medium-high. Add the skewers and cook, turning occasionally, for 15 minutes or until browned and cooked through.
Place reserved soy sauce mixture in a small saucepan over medium heat. Bring to a boil and then simmer for 2 minutes until the sauce thickens. Place skewers on a serving platter and serve with the sauce for dipping.

The Culinary Chase’s Note: This is a delicious snack for parties or use as a main meal. Remember to grill it hot and fast while occasionally brushing with the marinade. When you are done, don’t cover it in the sauce. Serve with a small amount on the side. The sauce can flavor the chicken but not overpower it. Enjoy!