So popular are these that in their home country of they have whole take-out shops – or yakitoriya – dedicated to serving them. This version is flavoured with a classic soy-based tare . It’s traditional to these over a charcoal grill, and a is certainly the best way flavour-wise, but a ridged griddle pan on the hob will also give you pretty tasty results. chicken

MAKES 8 SKEWERS, SERVING 4 For the , add all the ingredients to a small saucepan set over a medium- low heat and bring to the boil. Allow to simmer steadily until reduced by half in 600g chicken thigh fillets, cut volume, about 15–20 minutes. Divide between 2 small dishes and set aside to cool. into 3cm cubes One dish is used as a dipping sauce, the other to glaze the skewers as they cook 6 spring onions, cut into 2cm – dividing them prevents contamination from the raw meat as you are brushing lengths with the glaze. 1 tablespoon vegetable oil Thread the chicken and spring onions on to the skewers and brush all over with a for the tare sauce little vegetable oil. 100ml 100ml Fire up a barbecue until hot, or set a large ridged griddle pan over a high heat on 100ml the hob, then lay on the kebabs. Take one of the bowls of sauce and, using a brush, 1cm piece fresh root ginger, glaze the top of the kebabs. After a couple of minutes turn the kebabs over and finely grated brush with more sauce. Keep on turning and brushing the kebabs with sauce until 2 teaspoons soft brown cooked, around 10–12 minutes depending on the thickness of the chicken.

you will need Serve the kebabs immediately with the second dish of sauce for dipping into. 8 metal or bamboo skewers (if using bamboo, soak in cold water for an hour to prevent them from burning)

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