Ingredients
- Onion 1
- Nori sheets 4
- Shoyu 65ml
- Sesame oil 1 tbsp
- SpinneysFOOD Extra Fine Caster Sugar 112g
- Rice vinegar 160ml
- SpinneysFOOD Bottled Drinking Water 4 tbsp
- SpinneysFOOD Spring Onions 8
- SpinneysFOOD Chicken Breast Fillet 900g
- Red chilli 1
- Sesame seeds 20g
- Sticky rice 1 cup
Nutrition (Per serving)
- Calories 485
- Fat 9g
- Saturates 2g
- Protein 57g
- Carbs 47g
- Sugars 31g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Japanese chicken yakitori with spicy nori jam
Japanese 30 Mins Prep ยท 45 Mins Cook
- Finely grate the onions and slice the nori sheets.
- To make the nori jam, combine the onion, sliced nori, 1 tbsp of shoyu (or soya sauce), sesame oil, 75g of caster sugar, 80ml of rice vinegar and water in a small pot and place over a high heat. Stir to combine. Cook for 10 minutes, stirring constantly until reduced and slightly thickened. Place in the fridge to cool.
- Prepare the yakitori sauce, combine the remaining rice vinegar, shoyu and caster sugar in a small pot and bring to a boil, reduce to a simmer until the sauce has thickened to the consistency of runny honey, approx. 10 minutes.
- Prepare a BBQ to a medium heat.
- Cut the spring onions into 2cm long pieces and slice the chicken breast into strips.
- To make the skewers, thread a piece of chicken on a skewer, followed by a piece of spring onion. Repeat this process until you have used up all the chicken and spring onion.
- Brush the yakitori sauce over the skewers. Place on the grill for 5-10 minutes per side, repeating the glazing process two more times.
- Finely slice the red chilli. Toast the sesame seeds.
- Sprinkle the sesame seeds over the skewers and scatter the red chilli.
- Serve the skewers alongside the nori jam and sticky rice.