Ingredients for 4 Servings
Chicken thigh (鶏もも肉 / Tori-no-momoniku) 1 (about 300 g)
Green onion (長ネギ / Naga-negi) 1 (white portion only)
Green peppers (しし唐 / Shishitō) 8
Amazake (甘酒 / Amazake) 2 tbsp
Soy sauce (しょうゆ / Shōyu) 1 tbsp
Green shiso (大葉 / Ōba) 5 leaves
Sesame oil (ごま油 / Goma-abura) To taste
Skewers (串 / Kushi) 8
How to Make
1. Remove the excess fat from the chicken and then cut the chicken into 16 equally sized pieces. Pour the amazake and soy sauce into a plastic bag, add the chicken, and then massage the bag to ensure that the meat is evenly coated with the amazake and soy sauce. Set the bag aside for at least 1 hour.
2. Cut the green onion into 8 equally sized pieces. Remove the stems from the green peppers and then use the tip of a knife to cut a slit into each of the peppers. Do not cut through the peppers. Cut the green shiso into 5-mm squares.
3. Add some sesame oil to a frying pan and place the pan on medium heat. Brown the green onion and green peppers, and then remove them from the pan. Begin cooking the chicken, skin down. Once the skin is browned, turn the chicken pieces over. When the chicken is completely cooked, add the green onion and green peppers back to the pan, together with the green shiso. Stir as you continue to cook. Once everything is up to temperature, turn off the heat.
4. Assemble skewers combining a piece of onion, a piece of chicken, a green pepper, and another piece of chicken, in that order. Make 8 skewers.
Recipe Developed by Machiko Tateno