Nutari
Gluten-Free Yakitori with Tamari Glaze
Tender chicken skewers basted with a savory-sweet tamari glaze and grilled until charred, served with pickled ginger and scallions.
280kcal
32gProtein
8gCarbs
12gFat
0.5gFibre
Ingredients
- 500g boneless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp tamari (gluten-free soy sauce)
- 2 tbsp mirin (verify gluten-free)
- 1 tbsp sake
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp honey
- 4 scallions, cut into 2-inch pieces
- wooden skewers, soaked in water
Method
- Thread chicken and scallions alternately onto 8 skewers.
- Whisk tamari, mirin, sake, ginger, garlic, and honey in a bowl.
- Heat a grill or grill pan to medium-high. Grill skewers 10–12 minutes, turning every 2–3 minutes, until chicken is cooked through and no longer pink (internal temperature 74°C/165°F).
- Brush glaze on skewers in the final 2 minutes of cooking, building layers.
- Rest for 2 minutes and serve with extra glaze and pickled ginger on the side.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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