Chicken yakitori marinade with pickled lettuce and carrot

Method

1. Combine the soy sauce, water, sake, sugar and mirin in a saucepan.
2. Bring to the boil ans simmer gently for 5 minutes.
3. Remove from the heat and cool to room temperature.
4. Cut shallots (white) into 4cm lengths and cut the chicken into 3cm pieces. Marinate in the yakitori sauce for 1 hour.
5. Thread the chicken and shallot pieces alternately onto the bamboo skewers
6. Grill the skewers over a medium heat, turning to avoid burning. Baste with the sauce whilst cooking
7. Optional - pickled lettuce and carrot 1. Shred the cabbage finely and julienne the carrot2. Boil the 50mL vinegar, 50mL water, and 50g sugar to dissolve3. Pour the hot liquid over the mixed vegetables and add the salt4. Cover and allow to cool