A taste of Japan at home

SLATHER on sweet and sticky teriyaki glaze and get grilling these Japanese skewers.

Street-style chicken skewers

SERVES: 4

PREP: 2 hours 20 minutes

COOK: 30 minutes

Ingredients

10 chicken thigh fillets, cut into

3cm thick strips

1 whole garlic bulb

24 long fresh green chillies

1-2 tbsp olive oil

4 green shallots, cut into

5cm lengths

TERIYAKI SAUCE:

125ml (½ cup) mirin

70g (1/3 cup) caster sugar

60ml (¼ cup) cooking sake

60ml (¼ cup) light soy sauce

2 x 5cm pieces peeled lemon zest

JAPANESE SALAD:

2 large Lebanese cucumbers, thinly sliced on a mandoline

1 tsp sea salt flakes

60ml (¼ cup) rice wine vinegar

1 tbsp caster sugar

1 tsp light soy sauce

1 tsp sesame seeds, toasted

Method

1. To make the teriyaki sauce, combine the mirin, sugar, sake and soy sauce in a saucepan over low heat. Stir for 5 minutes or until the sugar dissolves. Increase the heat to medium and bring to a simmer. Simmer for 15 minutes or until the sauce reduces and thickens slightly. Stir in the lemon zest. Set aside to cool completely.

2. Place two-thirds of the teriyaki sauce in a glass or ceramic bowl. Add the chicken and toss to coat. Cover with plastic wrap and place in the fridge for 2 hours to marinate. Place 12 bamboo skewers in a dish of water and set aside to soak.

3. Meanwhile, preheat an enclosed barbecue on low. Place the garlic bulb on the grill and cook, with barbecue hood closed, for 25 minutes. Add the chillies, close and cook, turning garlic and chillies halfway through cooking, for 20 minutes or until tender. Once cool enough to handle, squeeze garlic out of skins into a small food processor. Cut down the length of each chilli and deseed. Add the chilli flesh to the processor. Process, adding the oil in a thin, steady stream, until almost smooth. Transfer to a small serving bowl.

4. To make the Japanese salad, place cucumber in a bowl and sprinkle with salt. Set aside for 10 minutes or until cucumber starts to release its juices. Drain then transfer to a serving bowl. Combine vinegar, sugar and soy sauce in a jug and stir until sugar dissolves. Pour dressing over cucumber and sprinkle with sesame seeds.

5. Starting with the shallot, alternately thread shallot and chicken on to soaked bamboo skewers, discarding marinade.

6. Preheat a barbecue grill or chargrill pan on mediumlow. Cook the chicken, basting with the remaining teriyaki sauce, for 4-5 minutes each side or until cooked through and starting to caramelise. Serve with the green chilli and garlic paste and the Japanese salad.

Recipe by Michelle Southan and Matt Preston Photo by Guy Bailey