One of the things I always enjoy in an izakaya with a nice frosty Asahi beer, is Yakitori chicken. It has been demanded that we use the barbecue this year and so we did.
It turns out yakitori is not the hardest thing in the world to cook. put strips of chicken on a skewer, alternating with a couple of centimetres of spring onion. When preparing the sauce, reduce it by half so it’s nice and sticky. The sauce is nothing special, just the usual soy, mirin, sake and sugar combination. Once the chicken is on the grill, keep brushing it with sauce to add to the glaze.