Chicken And Vegetable Yakitori

A Japanese street-food favourite, these chunky chargrilled skewers are oishii (delicious) dipped in the seasoned soy and ginger sauce.

The ingredient of Chicken And Vegetable Yakitori

• 80ml 1 3 cup soy sauce
• 80ml 1 3 cup mirin rice wine
• 55g 1 4 cup caster sugar
• 1 tbsp rice wine vinegar
• 2 tsp grated fresh ginger
• 1 3kg chicken thigh fillets fat trimmed cut into 3cm pieces
• 2 medium red capsicums halved deseeded cut into 3cm pieces
• 8 shallots pale section only cut into 4cm lengths
• 10 about 100g fresh shiitake mushrooms
• 3 lebanese slender eggplant cut into 2cm thick slices

The Instruction of chicken and vegetable yakitori

• place the soy sauce mirin sugar vinegar and ginger in a medium glass or ceramic bowl and stir until the sugar dissolves reserve half the soy sauce mixture add the chicken to the remaining soy sauce mixture and stir to combine cover with plastic wrap and place in the fridge for 4 hours to marinate
• drain the chicken from the marinade thread the chicken capsicum shallot mushrooms and eggplant onto the skewers
• preheat a barbecue grill or chargrill on medium add the skewers and cook turning occasionally for 15 minutes or until browned and cooked through
• meanwhile place the reserved soy sauce mixture in a small saucepan over medium heat bring to the boil simmer for 2 minutes or until the sauce thickens
• place the skewers on a serving platter serve with the sauce

Nutritions of Chicken And Vegetable Yakitori

fatContent: 253 34 calories
saturatedFatContent: 6 5 grams fat

carbohydrateContent: 1 5 grams saturated fat
sugarContent: 12 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 grams protein
sodiumContent: n a

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