Name: Yakitori skewers
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon sake; 2 tablespoon dark soy sauce; 2 tablespoon mirin; 2 tablespoon caster sugar; 1 cm peeled, grated ginger; 400 gram chicken thigh fillets, cut into 1 cm strips; 400 gram pork scotch fillet, cut into 2 cm pieces; 12 soaked bamboo skewers; 4 cut into 3 cm pieces green onions; 1 red capsicum, seeded, cut into 2 cm cubes; sushi rice (see tip), pickled ginger, to serve

Ingredients

2 tablespoon sake

2 tablespoon dark soy sauce

2 tablespoon mirin

2 tablespoon caster sugar

1 cm peeled, grated ginger

400 gram chicken thigh fillets, cut into 1 cm strips

400 gram pork scotch fillet, cut into 2 cm pieces

12 soaked bamboo skewers

4 cut into 3 cm pieces green onions

1 red capsicum, seeded, cut into 2 cm cubes

sushi rice (see tip), pickled ginger, to serve

Method

1.In a medium saucepan, combine sake, soy, mirin, sugar and ginger. Stir over low heat until sugar dissolves. Increase heat to medium and simmer 2 minutes, to thicken slightly.

2.Place chicken and pork in separate shallow dishes. Divide half sauce between each dish, reserving remaining sauce. Toss well and marinate 15 minutes. Season with black pepper. Thread chicken and pork onto separate skewers, alternating with onion and capsicum.

3.Heat a barbecue grill or char-grill pan on high. Cook skewers 5-6 minutes, turning and basting with reserved sauce, until cooked through and lightly caramelised. Serve with sushi rice and pickled ginger.