Fresh, flavoursome and healthy, this Japanese classic is simple to make at home.
Ingredients
- 1/4 cup (60ml) sake
- 1/4 cup (60ml) Japanese soy sauce
- 2 tablespoons mirin (rice wine)
- 2 tablespoons caster sugar
- 6 chicken thigh fillets, cut into 2cm pieces
- Ground white pepper, to season
- 2 green onions, trimmed, cut into 2cm pieces
- 6 fresh shiitake mushrooms, halved
- 2 teaspoons vegetable oil
- 1 green onion, extra, thinly sliced diagonally
Equipment
- You will need to soak 12 small bamboo skewers in water for 15 minutes for this recipe.
Method
- Step 1Combine the sake, soy sauce, mirin and sugar in a medium saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool.
- Step 2Combine the chicken and half the sauce in a bowl. Season with ground white pepper. Place in the fridge for 30 minutes.
- Step 3Thread the chicken, green onion and mushrooms alternately onto the skewers. Heat the oil in a large frying pan over medium heat. Add the skewers to the pan and cook for 6 minutes or until cooked through.
- Step 4Transfer to a platter and sprinkle with extra green onion. Serve immediately with the remaining sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1135 kj
Energy
12g
Fat Total
3g
Saturated Fat
24g
Protein
94mg
Cholesterol
767.3mg
Sodium
6g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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