Saturday, October 22, 2016
The Myanmar Times
The Myanmar Times

Japanese BBQ for the holiday season

Phyo’s Cooking Adventure

This week I am presenting a recipe for homemade yakitori sauce for BBQ events, to help celebrate the festive season.

Yakitori chicken, grilled on skewers, is a popular dish from Japan. I love the complexity of the sauce’s taste, and it’s a good food for entertaining: When I lived in Australia, I used this sauce on grilled meat, seafood and vegetables.

You can serve yakitori chicken with rice, but here I am including a recipe for coleslaw using Japanese ingredients. It’s different from mayonnaise-based coleslaw, and is very fresh and crunchy.

This is a no-pressure recipe, meaning that you can enjoy conversation with family and friends while you are grilling. Once the sauce is done, you can use it to create many varieties of yakitori.

Yakitori chicken


(8 servings)

4 chicken breasts (skinless)

A couple bunches of asparagus

Yakitori sauce

500g chicken wings

1½ cup of Japanese soy sauce

1½ cup of mirin

1 cup of sake or rice wine

¼ cup of caster sugar

2 tablespoons of corn starch


For the sauce, break the chicken wings at the joints and straight them out. Grill them until they turn golden, taking care not to burn the skin.

In a pot, add mirin, sake, sugar and the chicken wings (break them up if necessary) and let them boil.

Add corn starch onto a small dish and pour a little bit of the soy sauce onto it. Stir slowly to dissolve.

Add the corn starch mixture and the remaining soy sauce into the pot. When it starts boiling, turn the heat down and simmer for 30 minutes.

Drain the sauce and set the chicken wings aside. You can use them as snacks for later. Let the sauce cool down for another 30 minutes.

Cut the chicken into strips and thread them onto the skewers.

Wash and drain the asparagus.

Pour a bit of sauce onto the shallow dish, and brush the sauce onto the skewered chicken. Grill the skewers on high heat, turning them frequently.

Keep brushing the sauce onto the skewers and don’t let them dry. Before you turn the skewers, brush the side that will face down to the fire as well. When the chicken cooks through, serve immediately.

Brush the yakitori sauce on the asparagus and grill them as well.