• Ingredients
    • Donald Russell Free-range
      Chicken Fillets, diced
    • 6 tbsp sake
    • 180ml light soy sauce
    • 6 tbsp mirin
    • 1 tbsp castor sugar
  • Method
    1. Add all the ingredients into a small saucepan and heat gently until the sugar dissolves, stirring to combine.
    2. Bring to the boil and remove from the heat. Set aside to cool.
    3. Carefully put the chicken onto wooden skewers.
    4. Cook the chicken skewers on a high heat - directly over the charcoal if you're barbecueing.
    5. Brush glaze over chicken when it is 80% cooked.

    Chef's Tip

    Yakitori is a classic Japanese barbecue flavour. It's delicious with chicken, but you can also try it with salmon or monkfish for something different.


    For an extra layer of flavour, try adding a slice or two of fresh ginger and some spring onion batons to the sauce as you heat it. Remove them when the sauce has cooled down and brush on your chicken as usual.


    For a finising garnish, sprinkle with gently toasted sesame seeds.


    Eddie McDonald

    Donald Russell Chef