- 900 gr of chicken breast
- 5 bamboo skewers
- extra virgin olive oil
For the yakitori sauce:
- 100 ml soy sauce
- 100 ml sweet sake Mirin
- 1 tablespoon sugar
- 1 tablespoon of oyster sauce
For the yakitori sauce:
Boil 5-6 oysters for about 40 minutes. Add 1 teaspoon of salt, 1 teaspoon of sugar and 1 tablespoon of cornstarch to the water to thicken it. Place the ingredients in a small saucepan and cook over very low heat until everything is reduced to a thick sauce.
Rinse the chicken breasts well, cut them into strips and thread them onto skewers.
Heat the cast iron griddle well. When hot, grease the griddle with some olive oil.
Cook the skewers, flipping them occasionally. When almost cooked, brush the skewers with the yakitori sauce and continue cooking. The sauce will caramelize with the heat, creating the characteristic glaze that envelops the yakitori skewers. Serve the skewers without any other accompanying sauce, with a side of fresh salad or potatoes and a drizzle of extra virgin olive oil to perfume the dish.
