how to make award winning Yakitori chicken with pickled carrot salad

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Yakitori chicken with pickled carrot salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Yakitori chicken with pickled carrot salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Yakitori chicken with pickled carrot salad is something that I’ve loved my entire life.

Table of Contents


  • 1/4 cup (60ml) light soy sauce
  • 1/4 cup (60ml) mirin (Japanese rice wine, see note)
  • 8 chicken thigh fillets, halved
  • 1 cup (200g) Doongara rice (see note), cooked to packet instructions


  • Step 1
    Soak 16 wooden skewers in water for 10 minutes while you make the salad.
  • Step 2
    For salad, warm vinegar, sugar, 2 tablespoons water and a pinch of salt in a small pan over low heat for 1 minute, stirring to dissolve sugar. Cool, then toss with carrot, coriander, chilli and sesame in a bowl.
  • Step 3
    Meanwhile, combine soy and mirin in a small pan over medium heat. Simmer for 5 minutes until reduced.
  • Step 4
    Heat a chargrill pan or large non-stick frypan over medium-high heat. Thread chicken on skewers, brush with soy glaze and grill for 12-15 minutes, turning and basting once, until cooked through. If desired, bring remaining glaze to the boil over high heat and use as a sauce, then serve on chicken, with salad and rice.

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