Yakitori grilled chicken – minus the skewers! You don't need a special grill, just a frying pan to make simple yet delicious yakitori at home.
Photographed by Masaya Suzuki
Calorie count is per serving.
Ingredients (Serves 2)
- 1 chicken thigh (200 g)
- 1 pack king oyster mushrooms (100 g)
- 4 shishito peppers
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp mirin
- 4 tbsp water
- Vegetable oil
Cut the chicken into bite-size pieces. Cut the king oyster mushrooms lengthwise in half. If long, cut across in half. Use the tip of your knife to make incisions in the shishito peppers.
Heat 1/2 tbsp of vegetable oil in a pan. Place the chicken skin-side down. Cook for 4 minutes at medium heat. Turn over and cook for 3 more minutes.
Push the chicken to the side of the pan and use the empty space to cook both sides of the mushrooms until golden brown. Add the shishito peppers and stir-fry briefly.
Add [A] to the pan. Turn up the heat to reduce the liquid until the ingredients have a glistening coat.