Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Yakitori
Skewers of chicken thigh glazed with a glossy soy-mirin sauce — a Japanese izakaya classic for the grill.
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15 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 600g chicken thigh, cubed
- 3 spring onions, in lengths
- For glaze: 5 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sugar, 2 tbsp sake (or water)
- Skewers, soaked
Instructions
- Simmer the glaze ingredients until syrupy, about 5 minutes.
- Thread the chicken and spring onion onto skewers.
- Grill over high heat for 4 minutes, brushing with glaze.
- Turn and continue brushing until the chicken is cooked and glossy.
- Serve hot.
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Tara’s tips
- Brush often for a deep, lacquered glaze.
- Don't glaze in the first few minutes — the sugar burns.
Serving suggestions
- Serve with cold beer or rice.
Storage & reheating
Glaze keeps 2 weeks; cooked skewers best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other skewers?
Use thigh, liver, or seafood — the glaze works for all.
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