Tamari yakitori chicken skewers with rice and pickled cucumber

Ingredients

For 1 serving

• Skinless chicken thighs140 g
• Spring onions2
• Tamari1 tablespoon
• Mirin1 tablespoon
• Sake1 tablespoon
• White rice70 g
• Cucumber120 g
• Rice vinegar1 tablespoon
• Peanut oil1 teaspoon

Contains: nuts, soy,

In season: June – September

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, slice the cucumber very thinly and leave it to marinate in the rice vinegar.
3. Cut the chicken thighs into roughly 3 cm cubes and the spring onions into pieces of the same length; thread them alternately onto skewers.
4. In a small pan, simmer the tamari with the mirin and sake for 2 minutes, until the sauce reduces and turns slightly syrupy.
5. Heat a griddle greased with the groundnut oil over medium-high heat and cook the skewers for 10 minutes, turning often and brushing with the sauce for the last 3 minutes, until golden, glossy and cooked through.
6. Serve the skewers with the rice and the drained pickled cucumber.