Makes 24
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No one can resist skewered meat, especially when its dripping with indulgent marinade. For this recipe, we drizzle a combination of mirin and kecap manis, and add a sprinkle of sesame seeds for the authentic yakitori taste.


  • 500 g chicken breast fillets
  • ½ cup (125 ml) mirin
  • ¼ cup (60 ml) kecap manis
  • 1 tsp toasted sesame seeds

Slice chicken into thin diagonal strips; thread strips loosely onto skewers. Place skewers, in single layer, in large shallow dish.


In a small jug, combine mirin and kecap manis. Pour half the marinade over skewers; reserve remaining marinade. Cover; refrigerate 3 hrs or overnight.


In a small saucepan, simmer reserved marinade over low heat until reduced by half.


Meanwhile, cook drained skewers on heated oiled grill plate (or grill or barbecue) until chicken is cooked through.


Serve skewers drizzled with hot marinade and sprinkled with sesame seeds.

TIP You need 24 bamboo skewers for this recipe. Soak in water at least 30 mins before using to avoid splintering and scorching during cooking. Or, if you don’t have time, cover the ends of the skewers in foil.

Photo: bauersyndication.com.au

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