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Juicy Chicken Thigh Yakitori with Teriyaki Sauce

Recipe by Chef Ikuei Arakane 'Kinsan' From Wasshoi

  • Chicken Maryland fillet, as needed
  • CHICKEN COOKING LIQUID
  • 200ml mirin
  • 70ml Shaoxing Wine or Sake
  • 80ml soy sauce
  • TERIYAKI SAUCE
  • 100ml mirin
  • 100ml soy sauce
  • 80g sugar
  1. Combine Teriyaki sauce ingredients in a pot and heat to melt the sugar.
  2. Set oven to 150°C. On an oven tray, line chicken thigh skin-down, then pour the chicken cooking liquid over the top until it covers half the chicken.
  3. Cook for approximately 10 minutes, then turn over and cook for a further 4 to 5 minutes (check the largest piece to see if it is cooked through. If not, cook for longer.).
  4. Once the chicken is cooked through, chargrill or BBQ until the skin is crispy.

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