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Le Chaudron recipe
Yakitori brochettes laquées
Glazed yakitori skewers
⏱ 35 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)boneless chicken thighs, cubed
6 tbspsoy sauce
4 tbspmirin
2 tbspsugar
4scallions, cut into lengths
- 600 g (21 oz) boneless chicken thighs, cubed
- 6 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sugar
- 4 scallions, cut into lengths
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Simmer the soy sauce, mirin and sugar gently for 8 minutes into a syrupy tare sauce.
- Thread the chicken and scallion pieces alternately onto skewers.
- Grill for 3 minutes per side until golden.
- Brush generously with tare and grill 1 minute more.
- Repeat the glazing twice more, turning the skewers.
- Drizzle with a last bit of sauce and serve immediately.
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