The Konro's narrow heat channel is ideal for skewers. Chicken thigh stays juicy while the glaze caramelises.
Ingredients (serves 4)
- 600g boneless chicken thigh, cut into bite-size pieces
- 8-10 bamboo skewers, soaked
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry sherry)
- 1 tbsp soft brown sugar
- Spring onions, cut into short lengths (optional)
Method
- Simmer soy, mirin, sake and sugar until slightly syrupy. Cool.
- Thread chicken (and spring onion if using) onto skewers. Brush lightly with glaze.
- Grill over glowing coals, turning often, brushing with more glaze in the last minutes.
- Serve when the edges are sticky and lightly charred.
Tip: Leave space between pieces so the heat can reach every side.