SunRice

Chicken Yakitori with Sesame Rice

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Prep time

10min

Cook time

30min

Try traditional Japanese yakitori at home paired with our Medium Grain rice with sesame oil. This recipe is a great way to add variety and new flavours into your meal plans!

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

Medium Grain Rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes and is a good choice for delicious desserts. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • cup Sake

  • cup Dark Soy Sauce

  • 2 tbsp Caster Sugar

  • 4 tsp Ginger (finely grated)

  • 3 tbsp Mirin

  • 800 g Chicken Thigh Fillets (trimmed)

  • 1 cup SunRice Medium Grain Rice (rinsed)

  • 1½ cup Water

  • 2 tbsp Sesame Seeds (toasted)

  • 1 tsp Sesame Oil

  • 1 bunch Green Onions (cut into 3cm lengths)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Chicken Yakitori with Sesame Rice

Method

  • Combine sake, soy sauce, sugar, half the ginger and 2 tablespoons of mirin in a small saucepan over medium heat. Bring to the boil. Boil gently for 3 minutes or until marinade thickens slightly. Remove from heat, set aside to cool completely.

  • Cut the chicken into 2cm pieces and put into a pyrex bowl. Pour over half the soy mixture. Cover and refrigerate 30 minutes or overnight if time permits.

  • Put the rice and water into a medium saucepan and bring to the boil. Reduce heat to very low, cover and cook for 15 minutes or until rice is tender and its absorbed all the water. Remove from the heat, use a fork to gently stir in the sesame seeds, sesame oil, remaining ginger and remaining mirin. Cover and set aside 10 minutes.

  • Thread the chicken and green onions alternately onto the skewers. Preheat barbecue or grill on medium-high. Cook the yakitori chicken skewers for 5-6 minutes each side or until cooked through. Serve with sesame rice and remaining sauce for dipping.

  • Tip: Sake is Japanese wine made from fermented rice. It’s available from Asian supermarkets. Mirin is suitable substitute.

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