Yakitori (Japanese Skewered Chicken)

Step 1

Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).

Step 2

To make momo (chicken thigh), thread around 5 pieces of chicken onto the skewers.

Step 3

To make negima, start with chicken and alternately thread chicken pieces and green onion pieces, ending with chicken. Thread 3 chicken pieces and 2 green onions onto each skewer.

Step 4

Thread 2 onion slices, crosswise, onto each skewer.

Step 5

In a large pot, bring a sufficient amount of water and bring it to a boil. Add a pinch of salt and blanch asparagus spears for 30 seconds.

Step 6

Drain asparagus spears and cool them down quickly under cold running water or by putting them in ice water.

Step 7

Cut each spear into 3cm long pieces. You will get 5 pieces from each spear, which will make one Bacon & Asparagus skewer.

Step 8

Starting from the piece at the bottom end of the spear, wrap each piece in a piece of bacon, except the last two pieces, i.e., the tip and the piece next to the tip, and thread them onto a skewer.

Step 9

Place the tip and the piece next to the tip together side by side and wrap them in a piece of bacon, then thread them onto the skewer on top.Repeat for the rest of the asparagus spears (note 7).

Step 10

The distance between the hot charcoal and where the skewers are placed should be about 5-6cm / 2-2½” (Note 8).

Step 11

In the case of BBQ, oil (not in ingredients) the grill.

Step 12

Using a brush, lightly baste both sides of the skewers with sauce and cook for about 4 minutes.

Step 13

Turn them over and baste the upside (cooked side) while cooking for about 4 minutes.

Step 14

Turn them over again and baste the upside (cooked side) while cooking for 30 seconds or so.

Step 15

Turn them over once more to cook for 30 seconds or so. (Note 9)

Step 16

Remove from the grill and place it onto a plate. Serve immediately.

Step 17

Cook Bacon & Asparagus skewers for 3 minutes on each side without basting with sauce.

Step 18

When the bacon becomes golden, it is ready.

Step 19

Turn the oven grill on to high.

Step 20

Line a large baking tray with aluminium foil (Note 10). Place a wire rack on it and oil the rack (not in ingredients).

Step 21

Using a brush, lightly baste both sides of skewers with sauce and place the skewers on the rack. I used 70cm x 26cm / 14½” x 10¼” baking tray and I could fit all the skewers onto ot.

Step 22

Place the baking tray under the oven grill. The distance between the skewers and the grill should be about 5cm / 2”.

Step 23

Cook for 5-6 minutes, then take the tray out and turn the skewers over.

Step 24

Baste the upside (cooked side) of the skewers and place the tray back under the grill.

Step 25

Cook for 4-5 minutes, then take the tray out and turn the skewers over again.

Step 26

Baste the upside (cooked side) of the skewers and place the tray back under the grill.

Step 27

Cook for a minute or until the chicken and shallots/scallions start getting charred a bit.

Step 28

If required, turn the skewers once more to char the other side.

Step 29

Remove the skewers from the tray and place them onto a plate. Serve immediately.