BBQ Yakitori Negima & Kawa with Tare sauce (Chicken and spring onion skewers & Chicken skin skewers)

Ingredients

• 4 chicken thigh fillets with skin on, cut into 4cm pieces
• Chicken skin cut into long strips
• 3 spring onions, cut into 4 cm pieces
• Salt
• 15 bamboo skewers, soaked for 30 minutes
• For Tare sauce:
• 200 ml Lee Kum Kee Premium soy sauce
• 100 ml Obento mirin seasoning
• 100 ml Obento cooking sake
• 100 g brown sugar, tightly packed
• 2 garlic cloves, smashed
• 5 cm of ginger, sliced

Method

1. Pre soak bamboo skewers in water for 30 minutes, so they won’t burn on the BBQ.
2. Put all the tare sauce ingredients in a saucepan & whisk to combine. Bring to the boil then simmer until it’s reduced & shiny so it coats the back of a spoon, approximately 15 minutes.
3. Sieve the tare to remove ginger & garlic.
4. Thread 4 chicken pieces & 3 spring onion pieces on a skewer, alternating each piece. Repeat until all the chicken has been threaded.
5. Thread a long piece of chicken skin on a skewer in a wave. Repeat until all the skin has been threaded.
6. As soon as the bbq is fired up and ready, put the skewers on the grill for 10-15 minutes, turning halfway through (although this depends on the heat from your bbq). The meat should cooked through but still be juicy & have some crispy brown bits, and the skin should be crispy but not dry.
7. For the last 2 minutes of cooking, paint the tare on each yakitori negima & kawa. Turn and repeat on the other side.
8. Take yakitori negima & kawa off the bbq & rest for a few minutes before serving.
9. Serve with extra tare and an icy cold drink.

Product used in recipe

• Obento - Mirin Seasoning
• Obento - Cooking Sake
• Lee Kum Kee - Premium Soy Sauce