chicken

  Serves 4 

1/4 cup dark soy sauce

2 tbs mirin

1 tbs finely grated ginger

2 tbs caster sugar

Pinch ground white pepper

2 tbs sake or sweet sherry (optional)

500g chicken thigh fillets, trimmed, cut into pieces

400g button mushrooms

1 bunch green onions, cut into 3cm lengths

Sesame cabbage salad & steamed rice, to serve

1. Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar.
2. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool
3. Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat.
4. Cover and refrigerate for 1 hour or longer if time permits
5. Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers
6. Preheat a barbecue grill or plate on medium heat.
7. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through
8. Serve with cabbage salad and/or rice