Yakitori
Photography Manja Wachsmuth.
A Japanese street food favourite, just about anything can be threaded onto skewers and grilled. Try cubes of pork, beef or lamb along with a variety of vegetables like capsicums, eggplant and asparagus.
Serves: 4
INGREDIENTS
600 grams boneless and skinless chicken thighs
6 spring onions
12 shiitake mushrooms
sesame oil for brushing
Marinade
1/3 cup soy sauce
1/3 cup mirin
1/3 cup sake
2 tablespoons caster sugar
1 tablespoon rice or black vinegar
1 clove garlic, crushed
2 teaspoons grated fresh ginger
14 x 18 cm wooden skewers soaked in cold water for 1 hour
METHOD
Marinade: Place all the ingredients in a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then tip 2/3 of the marinade into a bowl and cool. Continue to simmer the remaining liquid until reduced and syrupy. Set aside.
Skewers: Trim the chicken of excess fat and cut into 3 cm squares.
Cut the spring onions into 3 cm lengths and blanch in boiling water for 1 minute. Drain and set aside.
Trim the mushroom stalks so they sit flat with the caps and discard the stalk trimmings.
Put the chicken and mushrooms in separate shallow dishes and pour half the marinade over each.
Turn to coat well, cover and leave for 1 hour, turning the mushrooms occasionally.
To assemble: Thread each skewer alternately with spring onions and chicken.
Carefully thread 3 mushrooms onto each skewer.
Preheat a barbecue or ridged grill plate until medium hot. Brush the skewers with a little sesame oil and grill until the chicken is fully cooked and the mushrooms are tender but still have a little bite.
Arrange on plates and brush with the reserved marinade.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.