Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Yakitori with chicken and mushrooms2
Yakitori with chicken and mushrooms1
SHOP THE MAGAZINE
SHOP THE MAGAZINE (3)
SHOP THE MAGAZINE (2)
  • Serves 4Servings

Ingredients

  • 1/3 cup tamari soy sauce

  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

  • 12 small cremini mushrooms
  • Asian chili sauce, to serve
  • 4 large metal skewers

Preparation

In small saucepan, combine tamari, mirin, rice vinegar and sugar. Bring mixture to boil; lower to simmer and cook mixture until slightly thickened, about 2 to 3 minutes; set aside.

Alternately, thread chicken and mushrooms onto skewers. Brush skewers generously with tamari marinade. Place on oiled grill over medium-high heat or under broiler; cook, turning once, for about 4 to 6 minutes or until chicken is no longer pink. 

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