Yield: Serves 3-4 as side dish
- 8 or more bamboo skewers
- 500g of chicken thigh & leg, deboned
- 1 medium green bell pepper
- 3 fresh shiitake mushrooms, cleaned and stems removed
- 1 tablespoon of vegetable oil
- Teriyaki sauce (mixed in advance – 1 Tbsp sugar, 1/4 cup light soy sauce, 3/4 cup mirin)
- 1 teaspoon of corn starch
- 2 tablespoons of water
- Optional: shichimi spice powder
- Cut chicken into 3cm cubes. Remove most part of the skin. Cut bell pepper & mushrooms into similar size as the chicken. Thread chicken, mushrooms and pepper onto skewers. Set aside.
- Heat oil in a large frying pan (I use the grill side of my happy call pan but I’m pretty sure using a normal flat-base pan will yield yummy results too) over medium-low heat. Lay skewers into the pan and cook for about 10 minutes, turning from time to time, until chicken is nicely browned.
- Add teriyaki sauce to the pan and simmer, occasionally basting the skewers, until sauce thickens and glazes the meat. This takes about 5 minutes. Meanwhile, mix corn starch with water.
- Arrange skewers on a serving plate. Leave sauce to simmer in pan. Gradually add in corn starch mixture and constantly stirring until sauce reaches desired thickness. Pour sauce over the skewers. Serve with shichimi spice powder, if desired.
Source: adapted from Japanese home cooking with Master Chef Murata by Yoshihiro Murata.