Chicken and Asparagus Yakitori

Name: Chicken and Asparagus Yakitori
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Asian Inspiration
Ingredients: 1 kg Lilydale free range chicken thigh fillets; Salt, to season; 1 tbsp vegetable oil; 1 bunch thick asparagus, trimmed and cut into 4cm lengths; Shichimi togarashi (Japanese seven spice), to serve; 1 tsp vegetable oil; 1 small brown onion, cut into thick rings; 2 cloves garlic, bruised; 3 slices ginger, bruised; 200ml soy sauce; 100 ml sake (optional); 100 ml mirin; 100 g sugar

10 mins Prep

30 mins Cook

4 Serves

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1 kg Lilydale free range chicken thigh fillets
Salt, to season
1 tbsp vegetable oil
1 bunch thick asparagus, trimmed and cut into 4cm lengths
Shichimi togarashi (Japanese seven spice), to serve

Grilled chicken tare

1 tsp vegetable oil
1 small brown onion, cut into thick rings
2 cloves garlic, bruised
3 slices ginger, bruised
200ml soy sauce
100 ml sake (optional)
100 ml mirin
100 g sugar

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Heat a small saucepan over medium heat. Add the oil, onion slices, garlic and ginger and cook until browned and slightly charred. Add the soy sauce, sake, mirin and sugar. Bring to a simmer and simmer for 10 minutes until reduced and glossy. Strain out the solids and transfer to a container you can keep in the fridge.
Cut the chicken into 4cm pieces and skewer onto wooden or metal skewers, add a piece of asparagus after every 2 pieces of chicken.
Heat a barbecue grill over high heat. Drizzle the skewers with a little oil and grill for about 5 minutes, turning frequently. About halfway through cooking, start brushing frequently with the tare and continue cooking until the tare is caramelised and the chicken just cooked through. Serve with the shichimi togarashi.