Chicken Yakitori Skewers with Cucumber Salad

Ingredients

• 400g chicken thighs, cubed
• 2 tbsp mirin (or 1 tbsp honey)
• 2 tbsp soy sauce
• 1 tbsp sake (or water)
• 2 cups cucumber, sliced
• 1 tbsp dried wakame seaweed
• 1 tsp rice vinegar
• ½ tsp salt
• green onion, chopped

Method

1. Thread chicken onto skewers and brush with combined mirin, soy sauce, and sake.
2. Grill or broil skewers 8-10 minutes, turning halfway and basting with glaze, until chicken is cooked through and no longer pink (internal temperature 74°C/165°F).
3. Rehydrate wakame in warm water, then drain and dress with cucumber, rice vinegar, and salt.
4. Plate yakitori skewers with cucumber-wakame salad and garnish with green onion.