Japanese Feast: Yakitori Skewers and Pickled Vegetables

I first tried these in a little izakaya off a side street in Tokyo. The sweet teriyaki was punctuated by smoky charcoal, which I think is an important part of its appeal. To recreate this at home without a barbecue, a well seasoned griddle pan is needed.

Our yakitori recipe is adapted from Everyday Harumi to be slightly less sweet, and the salad is inspired by a Diana Henry accompaniment to teriyaki salmon.

Chicken Yakitori with Pickled Vegetables

(Serves 8 – 2 skewers each)

For the chicken skewers:

700g boneless chicken thighs with the skin on

10 small leeks

16 bamboo skewers

100ml soy sauce

100ml mirin

2 tablespoons of sugar

For the salad dressing:

150ml rice vinegar

1.5 tablespoons caster sugar

1.5 tablespoons of pickled ginger (optional)

For the salad:

185g cucumber, halved lengthways and deseeded

3 small carrots, peeled

4 radishes

A large handful of beansprouts

5g microleaves such as cress (optional)

Method:
For the teriyaki sauce: put the soy, mirin and sugar in a saucepan and cook, very gently, for around 20 minutes until it has a slightly syrupy texture

Cut the chicken into 1-inch square pieces. Wash the leeks, dry and then cut into 1-inch-thick rounds.

Thread the chicken and leeks onto the skewers, alternating between the chicken and the leek pieces. I do two pieces of chicken and 2 pieces of leek per skewer

Marinate the skewers in the teriyaki sauce for half an hour or so. While the chicken is marinating, you can make the salad. First gently heat the vinegar and dissolve the sugar in it. Set aside to cool and then add the pickled ginger

Carefully julienne the cucumber and carrots. Slice the radishes on the thinnest setting of a mandolin and mix all the vegetables together with the beansprouts. Sprinkle with salt, mix again and leave in a colander for ten minutes. When ready to serve, toss with the dressing, add the microleaves and sprinkle with black onion / nigella seeds

Once the chicken has marinated, put a little oil into a large griddle pan and, when just beginning to smoke, add the skewers. Douse with sauce after a minute and turn over to cook until nicely browned on each side, and cooked all the way through. Leave ot rest for 30 seconds or so, and serve with the pickled vegetables.

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