Izakaya-style Negima Yakitori

Ingredients

• Yakitori Tare ( multipurpose marinade and glazing sauce):
• 80ml Obento Mirin Seasoning
• 40ml Obento Japanese Cooking Sake
• 80ml soy sauce
• 40ml water
• 1.5 tbsp brown sugar
• Green scallion, 3 sections
• Chicken and Scallion:
• 500g chicken thigh, cut into 2.5cm cubes
• Scallions, green-white part only cut into 2.5cm sections
• Others:
• 1/4 cup rice bran oil
• Skewers, as required ( check that the skewer length will fit the airfryer)

Method

1. Soak the bamboo skewers in water.
2. In a small saucepot, combine all ingredients for Yakitori tare and bring it to a boil. Reduce heat to simmer away, until the tare is reduced. This will take roughly 15-20mins. The tare will have the viscosity of a marinade, and will be glossy and shiny. Remove green scallion from tare. Divide tare into halves, and transfer to two separate bowls to cool. One bowl will be the marinade for raw yakitori , and one bowl will the final glaze for cooked yakitori.
3. Thread the chicken pieces into the skewers, alternating with green-white scallion sections, with the final piece ending with chicken.
4. Preparing the airfryer: Using a pastry brush, grease the airfryer basket with some rice bran oil to prevent the chicken sticking.
5. Using a pastry brush, brush some tare ( from the bowl intended for the marinade of raw yakitori), and oil over the yakitori on both sides.
6. Air fry at 190°C for approx 10-12 minutes, opening the airfryer once during the 6 minute mark to glaze the yakitori on both sides with the reserved tare ( from the bowl intended for glazing of the cooked yakitori).
7. Remove yakitori from airfryer, and place on a serving plate. With a clean pastry brush, do the final glaze ( from the bowl intended for glazing of the cooked yakitori).
8. Repeat Steps 6-7 if airfrying the yakitori in batches.
9. Serve yakitori with a cold beer or two, itadakimasu and kanpai!

Product used in recipe

• Obento - Cooking Sake
• Obento - Mirin Seasoning