Name: Yakitori chicken and eggplant skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup soy sauce; 2 tablespoon brown sugar; 2 tablespoon rice vinegar; 2 tablespoon ginger, finely grated; 2 clove garlic cloves, crushed; 4 chicken thigh fillets, cut into strips; 1 eggplant, cut into 2.5cm pieces; 8 bamboo skewers, soaked in water for 15 minutes to prevent burning during cooking; 2 carrots, shredded; 270 gram packet soba noodles; 3 spring onions, thinly sliced; 1 tablespoon sesame seeds, toasted

Yakitori chicken and eggplant skewers

Sticky and flavourful, this delicious Japanese-inspired recipe uses budget-friendly chicken thighs. A surefire hit at the dinner table!

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

1/3 cup soy sauce

2 tablespoon brown sugar

2 tablespoon rice vinegar

2 tablespoon ginger, finely grated

2 clove garlic cloves, crushed

4 chicken thigh fillets, cut into strips

1 eggplant, cut into 2.5cm pieces

8 bamboo skewers, soaked in water for 15 minutes to prevent burning during cooking

2 carrots, shredded

270 gram packet soba noodles

3 spring onions, thinly sliced

1 tablespoon sesame seeds, toasted

Method

1.In a small saucepan, combine soy, sugar, vinegar, ginger and garlic. Bring to the boil, stirring, on high. Reduce heat to low and simmer for 10 minutes.

2.Reserve ¼ cup sauce and cool. Toss chicken and eggplant in remaining sauce. Thread chicken strips and eggplant pieces separately onto skewers so you have four of each.

3.Preheat a char-grill pan or barbecue grill on medium. Brush skewers with oil. Char-grill for 3-4 minutes on all sides, brushing with sauce.

4.Boil carrots and noodles for 3-4 minutes until tender. Drain and toss with onion. Top noodles with skewers, drizzle with reserved sauce and sprinkle with seeds to serve.

Jennene Plummer

Ingredients

Method

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