Chicken Yakitori

 

10 skewers

Asian marinade

• 125 ml soy sauce
• 60 ml mirin
• 1 clove garlic, minced
• 2 cm (1 in.) fresh ginger, peeled and chopped

Chicken meatballs

• 2 chicken breasts, quartered
• 30 ml sake
• 1 egg white
• 60 ml flour

Spicy Mayo Dip

• 60 ml mayonnaise or Japanese mayonnaise
• 15 ml sriracha sauce
• 5 ml rice vinegar

1. In a small bowl, combine all the marinade ingredients.
2. In a food processor, grind the chicken, sake and egg white to obtain a very smooth mixture; transfer to a bowl and stir in the flour, do not season.
3. Wet your hands, then form small balls 2 cm (1 in.) in diameter; place the meatballs in a large bowl directly in the marinade and marinate in the refrigerator for about 1 hour.
4. Thread two or three meatballs onto previously soaked wooden skewers, set aside.
5. In another bowl, combine all the dip ingredients, set aside.
6. Heat 15 ml of oil in a large frying pan and cook the skewers for 10 minutes over medium heat, taking care to turn them over halfway through cooking; pour 60 ml of marinade at the end of cooking to glaze the skewers.
7. Serve with the spicy mayo dip.

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